Muffins are wonderful things to eat for breakfast. They give you a quick and sweet start for your day. According to Joy of Baking, the word muffin came from a French word “moufflet” which means soft bread. These banana muffins are indeed soft and very moist. The extra moisture is probably due to the extra-ripped bananas, which makes this recipe the perfect solution for those mushy brown left over bananas hanging in your kitchen.
For an extra twist, I added cream cheese to the batter which was an idea inspired by How To: Simplify. Instead of making a cream cheese filling in the centre of the muffin, I let them run free and omitted the crumb topping. The result was equally delicious and sweet. I think it would be an overkill from my sweet tooth if I did add the extra sugary topping. Although next time I may add some chocolate chips in ;).
Tip: Make sure your bananas are super ripe and never over mix a muffin batter!
Banana Cream Cheese Muffins (Recipe adapted from How To: Simplify)
For the muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas (very ripe!), mashed
3/4 cup white sugar
1/3 cup butter, melted
1 tablespoon vanilla extract
For the cream cheese filling
4 ounces cream cheese, softened
1/4 cup sugar
- Preheat oven to 375 degrees. Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups all-purpose flour, baking soda, baking powder and salt.
- In a separate bowl, mash the bananas and then beat together the bananas, sugar, egg, melted butter and vanilla extract.
- Combine banana mixture with the flour mixture until just moistened (mixture should look lumpy).
- Spoon batter into prepared muffin cups (leave a little batter to top the cream cheese filling).
- Create the cream cheese filling by mixing together all three of the ingredients. Pour a tablespoonful onto the batter in the muffin cups. Top the cream cheese with the remaining muffin batter.
- Bake for 15 to 18 minutes or until a toothpick inserted into the centre comes out clean.