Save These Caramel Cream Cheese Swirl Muffins are the ultimate indulgence for banana bread lovers. Imagine a moist, tender banana muffin base marbled with a luscious, velvety cream cheese filling and a rich caramel swirl. Perfect for a decadent breakfast or a sweet afternoon snack, these muffins offer a bakery-style experience right in your own kitchen.
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Making these muffins is surprisingly simple, yet the result is impressive. The contrast between the spiced banana batter and the tangy, sweet caramel cream cheese creates a flavor profile that is both comforting and sophisticated.
Ingredients
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- For the Banana Muffin Batter
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- ½ cup (115 g) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 3 ripe bananas, mashed (about 1 cup/240 g)
- 1 teaspoon pure vanilla extract
- For the Caramel Cream Cheese Swirl
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ cup (60 ml) caramel sauce (store-bought or homemade), plus extra for drizzling
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Step 2
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Step 3
- In a large bowl, whisk granulated sugar, brown sugar, melted butter, eggs, mashed bananas, and vanilla extract until well combined.
- Step 4
- Fold dry ingredients into the wet mixture until just combined; do not overmix.
- Step 5
- For the caramel cream cheese swirl: In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Gently fold in caramel sauce.
- Step 6
- Fill each muffin cup about 2/3 full with banana batter. Add a heaping tablespoon of caramel cream cheese mixture on top of each. Swirl gently with a toothpick or knife for a marbled effect.
- Step 7
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Drizzle with extra caramel sauce if desired. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
For a homemade caramel sauce, melt ½ cup sugar in a saucepan, add 2 tbsp butter and ¼ cup cream, then stir until smooth. Ensure your cream cheese is completely softened to avoid lumps in your swirl.
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Varianten und Anpassungen
If you prefer a bit of crunch, fold in some chopped toasted pecans or walnuts to the banana batter. You can also swap the caramel for salted caramel for a more complex flavor profile.
Serviervorschläge
Serve these muffins warm for the best texture. They can also be frozen for up to 2 months, making them an excellent make-ahead treat for busy mornings.
Save With their beautiful marbled tops and rich banana flavor, these Caramel Cream Cheese Swirl Muffins are a guaranteed crowd-pleaser. Whether shared at a brunch or enjoyed as a personal dessert, every bite is a delicious experience.
Recipe FAQs
- → How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they're ready. The tops should spring back when lightly touched.
- → Can I use frozen bananas?
Yes, frozen bananas work perfectly. Thaw them completely and drain any excess liquid before mashing. They actually add extra moisture to the batter.
- → How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for 2 months.
- → What if I don't have caramel sauce?
You can make a quick caramel by melting ½ cup sugar in a saucepan until amber, then adding 2 tablespoons butter and ¼ cup cream. Stir until smooth.
- → Can I make these into full-sized loaves?
Yes, this batter makes 2 standard loaf pans. Increase baking time to 45-55 minutes and tent with foil if the top browns too quickly.
- → Why did my swirl sink to the bottom?
The cream cheese mixture is denser than the batter. To prevent sinking, don't overfill the cups and swirl gently rather than mixing thoroughly.
