# Ingredient List:
→ Banana Muffin Batter
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
05 - ½ teaspoon ground cinnamon
06 - ½ cup granulated sugar
07 - ¼ cup light brown sugar, packed
08 - ½ cup unsalted butter, melted and cooled
09 - 2 large eggs, at room temperature
10 - 3 ripe bananas, mashed (approximately 1 cup)
11 - 1 teaspoon pure vanilla extract
→ Caramel Cream Cheese Swirl
12 - 8 ounces cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon pure vanilla extract
16 - ¼ cup caramel sauce, plus extra for drizzling
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply cooking spray for even browning.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In a large mixing bowl, whisk granulated sugar, brown sugar, melted butter, eggs, mashed bananas, and vanilla extract until thoroughly combined.
04 - Fold dry mixture into wet mixture using a spatula until just combined; avoid overmixing to maintain muffin texture.
05 - In a separate bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Gently fold in caramel sauce until swirled throughout.
06 - Distribute banana batter to fill each muffin cup approximately two-thirds full. Top with one heaping tablespoon of caramel cream cheese mixture. Swirl gently with a toothpick or knife to create marbled effect.
07 - Bake for 20 to 22 minutes until a toothpick inserted in the center emerges clean. Do not overbake.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack. Drizzle with additional caramel sauce if desired. Serve warm or at room temperature.
