Irresistible Banana Cheesecake Swirl Muffins with Crumb Topping
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 24 1x
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375 degrees.
- Line two muffin pans with cupcake liners or lightly grease the cups.
- 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.
- In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and allspice. Set aside
- In a separate, large bowl, combine bananas, oil, white and brown sugar, vanilla extract, and eggs.
- Combine the wet and dry ingredients, until just moistened.
- 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.
- 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.
- Top each muffin with 2 heaping teaspoons of the crumb topping.
- Bake for 20-25 or until a toothpick inserted into the center comes out clean.
- Cool on wire rack.