Ingredients
Method
- Preheat the oven to 350°F (175°C) and line muffin pans with paper liners.
- Beat the softened cream cheese with the sugar until completely smooth, then set the filling aside.
- If making homemade sour milk, stir the vinegar or lemon juice into the milk and let it rest for 5 minutes before using.
- Mash the bananas in a large bowl until mostly smooth, then stir in the vegetable oil and granulated sugar until well blended.
- Whisk in the eggs, salt, and baking soda until evenly incorporated.
- Pour in the buttermilk, add the flour, and gently stir just until no dry streaks remain. Fold in the chopped nuts if using.
- Divide about 2 tablespoons of batter into each muffin liner, spoon about ½ teaspoon of cream cheese filling into the center, then cover with approximately 1 tablespoon more batter.
- Bake for 14–18 minutes, or until the tops are lightly golden and a toothpick inserted near the edge comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Store cooled muffins in an airtight container for up to 3 days at room temperature or freeze for up to 4 months.
Nutrition
Notes
Fresh from the oven, these banana muffins hide a rich cream cheese surprise inside every bite. They're perfect for breakfast, afternoon coffee, or freezing for an easy homemade treat whenever a craving strikes.