Published December 23, 2025 Updated

I published my first banana bread recipe years ago, and it’s still one of my most-loved posts. But you know me—I can’t leave a good thing alone. I’m always thinking, “What if we added a creamy pocket of something wonderful?” That’s exactly how these Banana Cheesecake Muffins were born in my kitchen. If you love banana muffins, you should also try these irresistible peanut butter banana muffins; they’re a huge hit with kids!

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

It was a classic “baker’s dilemma” morning. I had a bunch of spotty bananas begging to be used. I also had a partial block of cream cheese in the fridge. Instead of making two separate treats, I decided to swirl them together. The result was pure magic.

My secret for these isn’t fancy. It’s all about the ripeness of your bananas. The blacker, the better. Those almost-gone bananas pack the deepest flavor and natural sweetness. They make the muffin base so moist, it’s almost like a little cake.

Recipe Overview

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

Why This Recipe is So Special

This recipe is special because it gives you two desserts in one. You get the cozy, familiar comfort of the best banana bread. Then, you get a surprise in the middle.

That surprise is a tangy, creamy cheesecake filling. It bakes right into the center of each muffin. Every bite is a perfect mix of soft banana cake and rich, smooth cheesecake. It feels fancy, but the method is straightforward.

I also love that these are perfectly portioned. No need to slice a loaf. Just grab a muffin and enjoy a complete little treat. They are fantastic for breakfast, a snack, or a simple dessert. For another decadent, perfectly-portioned option, my bakery-style banana chocolate chip muffins are a must-try.

The Full Ingredient List

Let’s gather everything. I promise, you probably have most of this already. Using room-temperature ingredients is a little trick I always follow for a better mix.

For the Banana Muffin Batter:
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
3 very ripe, medium bananas (about 1 ½ cups mashed)
¾ cup granulated sugar
⅓ cup melted butter, slightly cooled
1 large egg, room temperature
1 tsp pure vanilla extract
For the Cheesecake Filling:
8 oz (one block) full-fat cream cheese, softened
⅓ cup granulated sugar
1 large egg yolk, room temperature
½ tsp vanilla extract

My Step-by-Step Method

Here’s my process. It looks like a lot of steps, but it flows really easily. Just take it one bowl at a time.

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Make the cheesecake filling first. In a medium bowl, beat the softened cream cheese until it’s smooth. Add the ⅓ cup sugar, egg yolk, and vanilla. Beat again until it’s all combined and creamy. Set this bowl aside.
Now, make the banana batter. In a small bowl, whisk together the flour, baking soda, and salt. This makes sure the leavening is evenly distributed.
In a large mixing bowl, mash your ripe bananas with a fork. You want them nice and smooth with just a few small lumps.
To the mashed bananas, add the ¾ cup sugar, melted butter, the whole egg, and vanilla. Whisk it all together until it’s well blended.
Gently fold the dry flour mixture into the wet banana mixture. Use a spatula and mix just until you no longer see dry flour. A few lumps are totally fine! Overmixing is the enemy of a tender muffin.
Time to assemble! Spoon about 1 tablespoon of the banana batter into the bottom of each muffin cup. Spread it to cover the bottom.
Next, add a heaping tablespoon of the cream cheese filling right on top of the banana batter in each cup.
Finally, divide the remaining banana batter among the cups, covering the cream cheese layer. You can swirl the top gently with a toothpick if you like.
Bake for 22-25 minutes. They’re done when the tops are golden and spring back lightly when touched. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.

My Top Tips for Success

Banana Power: The darker your banana peels, the sweeter and more flavorful your muffins will be. I often freeze bananas when they get too ripe, then thaw them for recipes like this.
Don’t Over-mix: When combining wet and dry ingredients, stop as soon as the flour disappears. A slightly lumpy batter makes for a softer, more cake-like crumb.
Room Temp is Key: Let your cream cheese, egg, and egg yolk sit out for 30-60 minutes. This makes the cheesecake filling super smooth and helps everything bake evenly.
Add Some Chocolate: Feel free to fold ¾ cup of chocolate chips into the banana batter. It makes a delicious chocolate chip banana bread muffin with a cheesecake heart!

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to. Here’s how to steer clear of the usual pitfalls.

Using Cold Cream Cheese: If your cream cheese is cold, it will be lumpy no matter how long you beat it. It can also cause the filling to sink or bake unevenly. Softening it is a non-negotiable step for that perfect creamy center.

Overfilling the Muffin Cups: These muffins will rise as they bake. Filling the cups more than ¾ full will likely cause them to spill over the top. Stick to the layering method in the instructions for the perfect dome.

NUTRITION INFORMATION

Calories: ~280 kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 280mg
Sugar: 23g

FREQUENTLY ASKED QUESTIONS

Can I make these into a loaf instead of muffins?

You can, but the baking method changes. Pour half the banana batter into a greased 9×5 loaf pan. Carefully spread all the cheesecake filling over it, then top with the remaining batter. Bake at 350°F for 55-65 minutes. The center should be set. Let it cool completely in the pan.

How should I store these muffins?

Because of the cream cheese, these need to be stored in the fridge. Keep them in an airtight container for up to 4 days. You can eat them cold, or let them sit out for 15 minutes, or warm them in the microwave for 10 seconds.

Can I use frozen bananas?

Absolutely! Thaw frozen bananas completely in a bowl. They will release a lot of liquid—drain this off before mashing. Using the liquid can make the batter too wet and affect the texture.