Fresh Banana Cream Cheese Muffins Recipe

Get ready to fall head over heels for these absolutely dreamy Fresh Banana Cream Cheese Muffins! Every bite is a burst of soft, moist banana goodness with a luscious, tangy cream cheese swirl right in the center. It’s the perfect combo—classic banana bread vibes, but with a cheesecake twist you won’t be able to resist.

Not only are these muffins deliciously decadent, they’re also incredibly easy to whip up. No mixer required and only one bowl for the banana batter! Whether you need a quick breakfast, a sweet grab-and-go snack, or a crowd-pleasing addition to a brunch spread, this recipe is sure to hit the spot.

These muffins were inspired by my grandma’s famous banana bread and my lifelong love of cheesecake. Now, I make them whenever I want a bakery treat that feels just a little extra special—without the fuss.

Why You'll Love This Recipe

• The ultimate mashup: Moist banana bread meets creamy cheesecake for unforgettable flavor.
• Foolproof & fast: Made in under 40 minutes, with easy steps and simple ingredients.
• Perfect for any time: Breakfast, brunch, snack, or even dessert—these muffins shine all day.
• Kid-approved: Sweet, soft, and secretly packed with fruit—what’s not to love?
• Stays fresh for days: Muffins remain moist and tender, even after storing.

Key Ingredients for Fresh Banana Cream Cheese Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Ripe Bananas

Using overripe bananas (the spottier, the better!) is key for super moist muffins and natural sweetness. Mash them thoroughly for a smooth, even batter. If your bananas aren’t quite ripe, bake them (in their skins) at 350°F for 10 minutes to soften and sweeten them fast. In a pinch, frozen bananas (thawed and drained) work well, too.

Cream Cheese

Full-fat cream cheese brings a rich, tangy, cheesecake-like swirl that pairs perfectly with sweet bananas. Make sure it’s softened to room temperature so it mixes up creamy and lump-free. You can use reduced-fat cream cheese in a pinch, but you’ll sacrifice a little richness.

Brown Sugar

Brown sugar adds warmth and extra moisture to the muffin base. Light or dark brown sugar both work. If you only have white sugar, that will do, but the muffins may be slightly less soft and caramel-y.

Vegetable Oil

Oil helps keep the muffins extra tender and moist—even after a few days. Any neutral oil (like canola or sunflower) is fine. You can swap in melted coconut oil or melted butter for a different flavor, but butter will yield a slightly more dense muffin.

All-Purpose Flour

All-purpose flour gives structure but still keeps the crumb soft. For a lighter muffin, substitute up to half with whole wheat flour. You can also make these gluten-free by using a 1:1 gluten-free flour blend.

Instructions for Fresh Banana Cream Cheese Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Muffin Tin

Line a standard 12-cup muffin tin with paper liners or lightly grease them with cooking spray. Preheat your oven to 350°F (175°C) so it’s ready to go!

Make the Cream Cheese Swirl Mixture

In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside—this luscious swirl is the star of your muffins!

Mix the Banana Muffin Batter

In a large bowl, mash your bananas until nearly smooth. Add the brown sugar, eggs, oil, and vanilla. Whisk until combined.

Sprinkle the flour, baking soda, baking powder, salt, and cinnamon (if using) over the wet mix. Gently fold together with a spatula until just combined—don’t overmix, or your muffins could get tough.

Fill and Swirl

Spoon a generous tablespoon of banana batter into each muffin cup. Top with about one heaping teaspoon of cream cheese filling. Divide remaining banana batter on top, then finish each with another teaspoon of cream cheese mixture.

Using a toothpick or a skewer, gently swirl the batters together a couple times for a gorgeous marbled effect.

Bake to Perfection

Bake muffins in the center of your oven for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the banana part comes out clean (the cream cheese swirl will still look a little soft).

Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely (if you can wait that long!).

Recipe Variations

Make Them Gluten-Free

Simply substitute the all-purpose flour with your preferred 1:1 gluten-free flour blend. The muffins will come out just as soft and flavorful, and no one will miss the gluten!

Add a Nutty Crunch

Fold in up to 1/2 cup of chopped walnuts or pecans to your banana batter for extra crunch and richer flavor. You can also sprinkle some nuts on top for a pretty, bakery-style finish.

Swap in Other Creamy Fillings

Not a cream cheese fan? Try mascarpone sweetened with a little honey. Or, for a nutty twist, use peanut butter or hazelnut spread for the swirl.

Go Dairy-Free

Use almond-based cream cheese and your favorite plant-based milk instead of regular dairy. The texture changes ever so slightly, but the muffins are still deliciously moist and satisfying.

Make Mini Muffins

Use a mini muffin tin for adorable, bite-sized treats—perfect for parties or lunchboxes! Just reduce the baking time to about 12–14 minutes.

Serving Suggestions

Serve your Fresh Banana Cream Cheese Muffins warm with a pat of butter for a cozy breakfast or brunch. Pair them with fresh fruit, yogurt, or even a cappuccino for a complete morning treat. For dessert, dust lightly with powdered sugar and enjoy alongside a cup of tea or coffee.

Storage and Reheating

Store leftover muffins in an airtight container in the refrigerator for up to 5 days. To serve warm, microwave individual muffins for 10–15 seconds. These muffins also freeze beautifully: wrap each one tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or heat from frozen in the microwave.

Frequently Asked Questions About Fresh Banana Cream Cheese Muffins Recipe (FAQ)

Q: Can I make these muffins without cream cheese?
A: Absolutely—you can leave out the cream cheese swirl and simply enjoy deliciously moist banana muffins, or swap in nut butter or your favorite filling for a new twist.

Q: How can I ripen bananas quickly if mine aren't ready?
A: Place unpeeled bananas on a baking sheet and bake at 350°F for 10–15 minutes until blackened and soft. Let them cool before using.

Q: Can I make these muffins ahead of time?
A: Yes! These muffins are perfect for meal prep. They stay fresh for several days in the fridge and freeze very well for longer storage.

Ready to sink your teeth into the fluffiest, creamiest, most irresistible banana muffins ever? Give this Fresh Banana Cream Cheese Muffins Recipe a try and watch them disappear fast! Don’t forget to leave a comment or rating if you loved it—your feedback makes my day.