Banana Bread Muffins • Best Banana Bread Recipe •Two Purple Figs (2024)

What could be better than a batch of oven-warm Banana Bread Muffins? Maybe a batch of banana bread muffins recipe with a rich and tangy cream cheese swirl and icing on top? It’s the perfect answer to your Banana Bread craving as it cooks in 18 minutes only! Make these today and you’ll be FOREVER in love with them!

Can you ever get enough banana everything? Chocolate Banana Chocolate Chip Cake is the utmost chocolatey cake that stays moist and sweet thanks to bananas. Cinnamon Roll Pancakes has a swirl of cinnamon sugar that’s blended with a mashed banana for a sweet surprise you’ll love! And of course the ultimate Whole Wheat Banana Bread is an all time classic!

Why You’ll Love Banana Bread Muffins Recipe?

• It’s your cozy delicious banana bread taste.
• The recipe is ready in less than half the time.
• These banana bread muffins are extremely moist. Like SO tender!
• There’s a sweet cream cheese swirl surprise! While this is completely optional and you can absolutely make the recipe without the swirl, it’s highly recommended!
• An almond and chocolate chip on top adds extra decadence and flavor to the humble banana bread.
• Cream Cheese Icing is of course the icing on the cake! And we LOVE that!
• Muffin size makes them perfectly portioned and easy to grab and go.
• The banana bread muffins stays MOIST for days and days, so leftover are so very welcome! 🙂

How to Make Banana Bread Muffins

1. Start by Preheating the oven to 375 degrees F. Prepare the banana bread recipe and divide two-thirds of the batter into a12 regular size muffin pan leaving the remaining third aside.
2. Make the cream cheese filling/glaze by mixing all ingredients in a medium bowl and then divide this mixture into two bowls. To one bowl add one egg and mix well.
   
3. Dollop a Tablespoon and half (more or less to your taste) of the cream cheese mixture over the banana bread batter in each muffin tin.
4. Take the remaining third of the banana bread batter and dollop it evenly over the cream cheese layer. I don’t want the cream cheese filling to take over the tender fluffy muffin experience, so I go with a really thin layer of cream cheese.

   

5. Finally that crunch topping. It’s a combo of almonds and chocolate chips with a slightly buttery crumb. Top each muffin tin with a tablespoon (more or less) of the crunch topping and bake the muffins for 20 mins.
   
6. To the remaining bowl of cream cheese glaze/mix, add the milk while whisking it to gradually reach the consistency you prefer.
   
7. And then drench my banana bread muffins with the cream cheese icing . BUT as I always say in my cooking classes, on this blog and everywhere—feel free to stuff your muffins with as much/little cream cheese as your heart desires. Believe me, you can’t go wrong either way.
8. You’ll just need to make these banana bread muffins and see for yourself 🙂 So go ahead and enjoy!!

I have a weakness for cream cheese anything. From something as simple as the best cream cheese icing, to my decadent mini raspberry cheesecakes and this divine cheesecake streusel raspberry cake or these fresh berry citrus poppy seed bars!

Banana Bread Muffin Tips

1. As with ourChocolate Banana Chocolate Chip Cake andWhole Wheat Banana Bread, it is crucial to use very ripe bananas.
2. Mashing the bananas for the batter makes for a luscious banana bread muffin, however you may opt for some chunks if you want them that way.
3. When dividing the batter for the muffins, make sure you fill 2/3 of the way before adding the cream cheese layer. You want a thick base to hold the layer.
4. When making theCream Cheese Icing, double the amount and separate them into two bowls. Use one as a filling and the other as icing on top.
5. The streusel is optional but so GOOD!
6. Keep an eye on them while baking. Usually takes anywhere between 18-22 minutes depending on your oven.
7. Let the banana bread muffins cool for 8 minutes before removing them and serving.
8. Glaze while still warm.

Why Ripe Bananas?

It’s important to use ripe bananas as they’re impeccably flavorful and sweet. These components are essential for a good banana bread. Also, they’re easier to mask 🙂

How to Store Banana Bread Muffins?

Once cooled down completely, store the muffins on the counter for 12 hours, and in the fridge for longer–up to 5 days. You can freeze the muffins once they’ve cooled completely and wrapped well.

Muffin Recipes

• Raspberry Muffins
• Best Cornbread Muffins
• Raisin Bran Muffins
• Apple Muffins
• Blueberry Muffins With Lemon Sugar Crunch
• Ginger Clementine Lemon Poppy Seed Muffins
• Orange Chai Date Muffins