Irresistible Banana Cheesecake Swirl Muffins with Crumb Topping

banana cheesecake muffins with crumb topping|

5 from 1 reviews


  • For the muffins:
  • 4-5 medium bananas, mashed
  • 2 eggs, lightly beaten
  • 1/2 cup coconut oil, melted (or vegetable oil)
  • 2/3 cup white sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp salt
  • for cheesecake mixture:
  • 8 oz cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • for crumb topping:
  • 2/3 cup brown sugar
  • 4 tbsp all-purpose flour
  • 1 tsp cinnamon
  • 2 tbsp cold butter, cut into pieces


  1. Preheat oven to 375 degrees.
  2. Line two muffin pans with cupcake liners or lightly grease the cups.
  3. Make the cream cheese filling:with an electric mixer, beat together cream cheese, egg, sugar, and vanilla extract until smooth and no lumps remain. Set aside.
  4. In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and allspice. Set aside
  5. In a separate, large bowl, combine bananas, oil, white and brown sugar, vanilla extract, and eggs.
  6. Combine the wet and dry ingredients, until just moistened.
  7. Make crumb topping: In a large bowl, mix flour, sugar, and cinnamon. Using a fork or a pastry cutter, "cut" in butter into the flour mixture, until it resembles a crumbly texture or coarse pebbles.
  8. Fill the muffin pans with the batter, filling halfway. Add 1 teaspoon of the cream cheese mixture and top with the remaining batter to each muffin. Alternatively, before adding the remaining batter, use the tip if a knife to swirl the cream cheese mixture into the muffin batter in each cup.
  9. Top each muffin with 2 heaping teaspoons of the crumb topping.
  10. Bake for 20-25 or until a toothpick inserted into the center comes out clean.
  11. Cool on wire rack.