Banana Cream Cheese Muffins

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
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These gorgeously swirled Banana Cream Cheese Muffins are a decadent addition to brunch! Topped with sweet cream cheese that melts into the tops of the moist banana muffins as they bake, you won’t be able to resist. Bonus: they only take 30 minutes!

Why You Will Love This Banana Cream Cheese Muffin Recipe

If you love banana muffins, this cream cheese swirl version takes them to a whole new level. Here’s why you will love them:

  • Easy to Make: No complicated steps or tools required, this easy swirled banana muffin recipe is perfect for beginners!
  • Perfect for Overripe Bananas: If you happen to be tired of banana bread, this is a great way to use up those bananas sitting on your counter.
  • Kid-Friendly: Easy to grab-and-go for busy mornings, these muffins will be a hit with children and adults alike.
  • Impressive: The cream cheese swirl makes them look as good as they taste, I dare you to try to just hav one!

If you love swirled muffins, make sure to also check out my Nutella banana swirl muffins or swirled pumpkin cream cheese muffins!

Banana Cream Cheese Muffins in a bowl with a bite taken out of one.

What You Will Need

You will need a few simple, standard baking ingredients. If you bake often, you likely already have everything you need on hand! Scroll down to the recipe card for exact amounts.

  • Flour: All purpose flour.
  • Baking Soda and Baking Powder
  • Salt
  • Bananas: You want to use over-ripe bananas have have a lot of brown speckles on them and are beginning to become mushy.
  • Sugar: You will need granulated sugar and (light or dark) brown sugar.
  • Egg: One egg and an extra egg yolk for the cream cheese swirl.
  • Oil: You can use vegetable oil, or any other mild baking oil.
  • Pecans: Chopped, or use walnuts.
  • Cream Cheese: Full fat cream cheese will create the best muffin.
  • Vanilla Extract
Banana Cream Cheese Muffins before going into the oven.

Swirl Technique

It’s a lot easier than you think! No need for anything fancy, just a toothpick and a spoon. I drop a tablespoon of the sweet cream cheese mixture into the center of an unbaked muffin with a spoon.

Then, using a toothpick, I swirl the cream cheese towards the edges as best I can. You don’t need to be perfect, you just want to swirl it a little as best you can. 

If the cream cheese mixture isn’t swirling for you, you can add 1 tablespoon of milk to smooth it out a little. If you need additional help, watch the video in this recipe card below for a great visual example!

Banana Cream Cheese Muffins in a muffin tin.

Chef’s Tips

  • Banana Ripeness: The riper the banana, the sweeter and more moist your muffins will be. Do not use fresh bright yellow bananas.
  • Chocolate: If you want to add some chocolate, I recommend going with chocolate chips mixed into the muffin batter. About 1/2 cup mini chocolate chips works great!
  • Don’t Overmix: Mix until the batter is just combined to keep the muffins tender.
  • Cooling: Let muffins cool slightly in the pan before transferring to a wire rack to prevent them from becoming soggy.
Banana Cream Cheese Muffins on a plate.

How To Store

These muffins are great for up to a few days after baking them. Here are your storage options:

  • Fridge: Allow muffins to cool completely then store in an airtight container in the fridge for up to 5 days.
  • Reheat: For that freshly baked feel and taste, you can microwave a muffin for 10 seconds to warm it up again.
  • Freeze: Individually wrap cooled muffins in plastic wrap and then place in a freezer safe bag. Freeze for up to 3 months. Transfer muffins to fridge to thaw overnight, for best results.
Banana Cream Cheese Muffins in a bowl.
4 from 6 votes
Print Pin Recipe
Yield: 18 muffins

Cream Cheese Banana Muffins

These decadent Cream Cheese Banana Muffins combine a super moist banana cake base swirled with cool and tart cream cheese. Simple and easy recipe to use up your overly ripe bananas. Tasty, popable muffins that are sure to please the banana lover in your family. 
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes


Cream Cheese Swirl


  • Preheat oven to 350°F. Line muffin pan with liners.
  • In a medium bowl, whisk flour, baking soda, baking powder, and salt until well combined. Set aside.
  • In large bowl, whisk together bananas, sugar, and brown sugar. Beat in egg, vegetable oil, and vanilla extract. Slowly whisk in flour mixture until no lumps remain. Fold in pecans. Fill prepared muffin tins 3/4 full with batter.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.
  • Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl into batter. This will not look smooth, but it will bake up much prettier. If your cream cheese mixture is too thick, you can beat in the 1 tablespoon of milk to thin it out if needed.
  • Bake muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  • Serve fresh. Store leftovers in an airtight container in the fridge. They are best at room temperature or even slightly chilled.


Serving: 1 muffin, Calories: 231kcal, Carbohydrates: 32g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 33mg, Sodium: 196mg, Potassium: 154mg, Fiber: 1g, Sugar: 18g, Vitamin A: 218IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 1mg


Post may contain affiliate links. Read my disclosure policy.

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For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.