Caramel Cream Cheese Swirl Muffins (Print Version)

Moist banana muffins featuring luscious caramel cream cheese swirls for an irresistible sweet treat.

# Components:

→ Muffin Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 cup granulated sugar
07 - 1/4 cup unsalted butter, melted
08 - 1/4 cup vegetable oil
09 - 2 large ripe bananas, mashed
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 1/4 cup whole milk

→ Caramel Cream Cheese Swirl

13 - 6 ounces cream cheese, softened
14 - 1/4 cup granulated sugar
15 - 1 large egg yolk
16 - 1 teaspoon vanilla extract
17 - 1/4 cup thick caramel sauce

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
03 - In a large bowl, whisk melted butter, oil, and sugar until combined. Add mashed bananas, eggs, vanilla extract, and milk, then mix until smooth.
04 - Gently fold dry ingredients into wet ingredients until just combined; avoid overmixing.
05 - In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Swirl in caramel sauce, leaving streaks for marbled effect.
06 - Spoon batter into each muffin cup, filling about two-thirds full. Dollop 1 tablespoon caramel cream cheese mixture onto each muffin, then use a toothpick to gently swirl into batter.
07 - Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Avoid testing through the cream cheese swirl.
08 - Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The caramel cream cheese swirl stays gooey and delicious even after the muffins cool, so they're actually better the next day.
  • These feel fancy enough to bring to a party but require zero special skills—just a toothpick and a steady hand.
  • One batch makes twelve, meaning you'll have muffins for days without needing to bake again.
02 -
  • The cream cheese topping will sink and spread slightly as it bakes—this is completely normal and actually creates those wonderful pockets of caramel throughout.
  • Thick caramel sauce is non-negotiable; thin sauce disappears into the batter and you lose that gorgeous swirl effect entirely.
03 -
  • Room temperature cream cheese whips smooth without lumps, so take it out of the fridge about thirty minutes before you start.
  • When testing for doneness, insert your toothpick into the banana part of the muffin, not the caramel swirl, otherwise you'll never be sure if it's actually baked through.
Return