Caramel Cream Cheese Swirl Muffins (Print Version)

Moist banana muffins marbled with sweet caramel cream cheese for a decadent breakfast or dessert treat.

# Components:

→ Banana Muffin Batter

01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
05 - ½ teaspoon ground cinnamon
06 - ½ cup granulated sugar
07 - ¼ cup light brown sugar, packed
08 - ½ cup unsalted butter, melted and cooled
09 - 2 large eggs, at room temperature
10 - 3 ripe bananas, mashed
11 - 1 teaspoon pure vanilla extract

→ Caramel Cream Cheese Swirl

12 - 8 ounces cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon pure vanilla extract
16 - ¼ cup caramel sauce, plus extra for drizzling

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In a large mixing bowl, whisk granulated sugar, brown sugar, melted butter, eggs, mashed bananas, and vanilla extract until thoroughly combined.
04 - Fold dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing to maintain muffin texture.
05 - In a separate bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Gently fold in caramel sauce to create a marbled effect.
06 - Fill each muffin cup approximately two-thirds full with banana batter. Top each with a heaping tablespoon of caramel cream cheese mixture. Using a toothpick or knife, gently swirl the filling through the batter to create a marbled pattern.
07 - Bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean or with minimal crumbs.
08 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Drizzle with additional caramel sauce if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but you really didn't.
  • The cream cheese swirl stays creamy and tangy against warm banana bread, balancing the sweetness perfectly.
  • You can freeze them and have a homemade breakfast ready on chaotic mornings.
  • They're impressive enough for guests but simple enough to make on a Tuesday night.
02 -
  • Room temperature bananas mash smoother and blend into the batter more evenly, giving you a softer crumb than cold ones.
  • Softened cream cheese is non-negotiable; cold cream cheese won't beat smooth and will create lumpy swirls that won't cook through properly.
  • Don't overbake by more than a minute or two, or the caramel swirl dries out and loses that creamy texture that makes people close their eyes when they bite in.
03 -
  • Toast chopped pecans or walnuts and add them to the banana batter for texture contrast that people absolutely lose their minds over.
  • If your cream cheese is still too firm after 30 minutes at room temperature, give it 10 seconds in the microwave, then beat again.
  • Save your extra caramel sauce in a jar in the fridge and drizzle it over vanilla ice cream or oatmeal for the rest of the week.
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