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Banana Bread Coffee Cake Muffins With Cream Cheese Filling

Name: Banana Bread Coffee Cake Muffins With Cream Cheese Filling
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 Cups All-Purpose Flour; 1/2 Tsp Baking Powder; 1/4 Tsp Baking Soda; 1/4 Tsp Kosher Salt; 1 Egg, Room Temperature; 1/2 Cup Sugar; 1/2 Cup Mashed Bananas; 1/4 Cup Unsalted Butter, Room Temperature; 1 Tsp Vanilla Extract; 1/2 Tsp Ground Cinnamon; 1/16 Tsp Allspice; 1/2 Cup Chopped Walnuts; 1/2 Cup Granulated Sugar; 1/4 Cup Light Brown Sugar, Packed; 1/2 Tsp Cinnamon; 2 Tbsp Unsalted Butter, Melted; 8 Oz Cream Cheese, Room Temperature; 1/3 Cup Granulated Sugar; 2 Tbsp Milk; 1 Tsp Vanilla Extract

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Difficulty: Medium
Serves: 12
Ready in: 45 mins

Ripe bananas, a swirl of tangy cream cheese, and a buttery cinnamon crumb on top. These banana bread coffee cake muffins are soft, tender, and taste like they came from a bakery. Grab one with your morning coffee, set them out for brunch, or just eat one warm in the afternoon.

Equipment

Mixing Bowls (opens in a new window)
Hand Mixer (opens in a new window)
Spatula (opens in a new window)
Measuring Cups And Spoons
Muffin Pan (6 Jumbo Or 12 Standard) (opens in a new window)
Muffin Liners (Optional)
Piping Bag
Small Bowls (For Crumb + Filling)

Steps

Heat the oven to 350°F. Grease or line a 12-cup standard muffin pan or a 6-cup jumbo pan.
Beat the butter and sugar on high for about 3 minutes, until pale and fluffy.
Add the egg, mashed banana, and vanilla and mix well, scraping down the bowl as needed.
Add the flour, baking powder, baking soda, salt, cinnamon, and allspice. Mix only until no dry flour remains.
In a separate bowl, stir together the crumb topping ingredients until they form small clumps.
In another bowl, mix the cream cheese, granulated sugar, milk, and vanilla until smooth. Spoon it into a piping bag or a zip-top bag.
Spoon enough batter into each cup to fill it about a quarter of the way, then sprinkle with some of the crumb topping.
Top with more batter until each cup is 1/2 to 2/3 full, then finish with another layer of crumb topping.
Pipe about two-thirds of the cream cheese filling into the centers, roughly 2 tablespoons per standard muffin or 3 tablespoons per jumbo muffin. Set the rest aside.
Bake standard muffins for 20 to 24 minutes or jumbo muffins for 26 to 28 minutes. To check for doneness, poke a toothpick into the side of a muffin rather than the middle so you don’t hit the filling.
The centers may sink a little as the muffins come out of the oven. While they’re still warm, pipe the leftover filling into the dips to fill them back up.
Let the muffins cool before serving.

Notes

The riper the bananas, the better. Ones with lots of brown spots give the most flavor and keep the muffins moist.
Stop mixing as soon as the flour disappears. Overworking the batter makes the muffins dense instead of soft.
Don’t overfill the cups. This batter rises a lot in the oven.
Make sure the crumb topping has formed small clumps before you sprinkle it on, or it won’t bake up with that nice crumbly texture.
When piping the filling, push the tip down into the middle of the batter instead of piping on top, so the cream cheese stays tucked inside.
Test for doneness by poking the toothpick into the cake part of the muffin, not the cream cheese center.
Because of the cream cheese, keep leftovers in the fridge for up to 3 days. Let them sit out a bit or warm them slightly before eating.