Banana Cheesecake Muffins Recipe

I have a confession to make. I am a self-taught baker who is completely, utterly obsessed with banana bread. My freezer is a graveyard of spotted bananas, and my family knows the drill. But a few years ago, I hit a wall. I wanted that classic, cozy banana bread flavor, but in a more shareable, fun form. And I wanted a little surprise inside. If you love that combination of fruit and creamy filling, you must try my recipe for Carrot Banana Muffins with Cheesecake Swirl.

Banana Cheesecake Muffins: A Dreamy Dessert Mashup served warm with cozy spices — Comforting Banana Cheesecake Muffins: A Dreamy Dessert Mashup you can make today

That’s how my Banana Cheesecake Muffins were born. I published this recipe after a weekend of serious kitchen experiments, and it quickly became one of the most-loved recipes on my blog. The magic is in the hidden pocket of creamy, tangy cheesecake right in the center. It’s like getting two incredible desserts in one perfect, portable bite.

My secret for this recipe isn’t a fancy ingredient. It’s a simple technique I learned through trial and error: do not overmix the batter. I know it’s tempting to keep stirring until it’s smooth, but trust me on this. A few lumps are your friend for the most tender, moist crumb you can imagine.

Recipe Overview

Cuisine: American
Category: Dessert, Breakfast, Snack
Prep Time: 20 minutes
Cook Time: 22-25 minutes
Total Time: About 50 minutes
Servings: 12 standard muffins

Why This Recipe is So Special

What makes these muffins stand out from other banana dessert recipes is the double delight. You get the super moist, spiced banana bread cake we all love, wrapped around a sweet and tangy cheesecake core.

I love this technique because it feels fancy, but it’s actually so simple. You just make two easy batters. The cheesecake filling bakes into a soft, creamy cloud inside the warm muffin. Every bite is a perfect mix of flavors and textures. For another fantastic recipe that uses a similar swirl technique, check out these Carrot Banana Muffins with Cheesecake Swirl | The Ultimate Treat.

The Full Ingredient List

Gathering your ingredients is the first step to baking joy. I always set everything out on the counter before I start. It makes the process so smooth and relaxing. Here’s what you’ll need:

For the Banana Muffin Batter:
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
3 very ripe, medium bananas (about 1 ½ cups mashed)
½ cup unsalted butter, melted and cooled
¾ cup packed brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
For the Cheesecake Filling:
8 oz (one block) full-fat cream cheese, softened
¼ cup granulated sugar
1 large egg yolk, at room temperature
½ tsp vanilla extract

My Step-by-Step Method

Follow these steps and you really can’t go wrong. I’ve made this recipe dozens of times, and this order works like a charm every single time. Let’s get baking!

Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it well.
Make the cheesecake filling first. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Add the sugar, egg yolk, and vanilla. Beat again until just combined and creamy. Set this aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This is your dry mix.
In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small chunks are okay! Stir in the melted (but not hot) butter, brown sugar, egg, and vanilla.
Now, add the dry flour mixture to the wet banana mixture. Use a spatula and fold gently. Stop when you no longer see dry flour. The batter will be lumpy, and that is perfect.
Scoop about 1 ½ tablespoons of the banana batter into each muffin cup. Spread it to cover the bottom.
Next, add a heaping tablespoon of the cheesecake filling right on top, in the center of each.
Finally, divide the remaining banana batter among the cups, covering the cheesecake filling as best you can.
Bake for 22-25 minutes. They’re done when the tops are golden and spring back lightly when touched. A toothpick inserted into the banana bread part (not the center!) should come out clean.
Let the muffins cool in the pan for 10 minutes. Then, move them to a wire rack to cool completely. The cheesecake center will set as they cool.

My Top Tips for Success

Use the blackest bananas you can find. The more spots, the sweeter and more flavorful your muffins will be. This is the key to a moist banana bread recipe.
Make sure your cream cheese is truly soft. Leave it out for an hour. This prevents lumps in your beautiful cheesecake filling.
For a fun twist, sprinkle a few chocolate chips on top of the batter before baking. It turns them into chocolate chip banana bread cheesecake muffins!
Don’t skip the room temperature egg and yolk. They blend into the batters much more evenly, giving you a smoother texture.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to! Here’s how to fix common problems.

Overmixing the batter. This is the biggest one. Overmixing develops the gluten in the flour and leads to tough, dense muffins. Fold gently and walk away when the flour disappears.

Using cold cream cheese. If your cream cheese is cold, you’ll have chunks in your filling and it won’t spread easily. Patience here makes a big difference.

Overbaking. Set a timer! Check at 22 minutes. The muffins continue to cook from residual heat as they cool. An overbaked muffin loses that wonderful, tender moisture.

NUTRITION INFORMATION

Calories: ~280
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 250mg
Sugar: 20g

FREQUENTLY ASKED QUESTIONS

Can I make these muffins ahead of time?

Absolutely! These are a great make-ahead treat. Let them cool completely, then store them in an airtight container in the fridge for up to 4 days. I think the flavor gets even better the next day.

Can I freeze Banana Cheesecake Muffins?

Yes, they freeze beautifully. Wrap each cooled muffin tightly in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge or for a few hours on the counter.

My cheesecake filling sank/broke through. What happened?

This usually means the cream cheese filling was too warm or thin, or the top layer of batter was too thin. Make sure your fillings are at room temp, not warm. And try to completely cover the cheesecake dollop with the final banana batter layer. Even if a little peeks through, they’ll still taste amazing!