Caramel Cream Cheese Swirl Muffins (Print Version)

Moist banana muffins with rich caramel cream cheese swirls, perfect for snacking any time of day.

# Ingredient List:

→ Muffin Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 cup granulated sugar
07 - 1/4 cup unsalted butter, melted
08 - 1/4 cup vegetable oil
09 - 2 large ripe bananas, mashed
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 1/4 cup whole milk

→ Caramel Cream Cheese Swirl

13 - 6 ounces cream cheese, softened
14 - 1/4 cup granulated sugar
15 - 1 large egg yolk
16 - 1 teaspoon vanilla extract
17 - 1/4 cup thick caramel sauce

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
03 - In a large bowl, whisk melted butter, oil, and sugar until combined. Add mashed bananas, eggs, vanilla extract, and milk. Mix until smooth.
04 - Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
05 - In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Swirl in caramel sauce, leaving streaks for marbled effect.
06 - Spoon batter into each muffin cup, filling approximately two-thirds full. Dollop 1 tablespoon caramel cream cheese mixture onto each muffin, then use a toothpick to gently swirl into batter.
07 - Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Avoid testing through cream cheese swirl.
08 - Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • The swirl creates pockets of caramel richness that surprise you with every bite, making simple banana muffins feel fancy without the fuss.
  • They're moist and tender because the banana keeps everything soft, and the cream cheese adds a subtle tang that balances the sweetness beautifully.
  • You can make them on a Tuesday morning and still have something special to share or save for yourself through the week.
02 -
  • Softened cream cheese is not negotiable; if it's still cold, it won't beat smooth and you'll have lumpy streaks instead of silky swirls.
  • Overmixing your batter is the enemy of tender muffins, so fold gently even if it takes an extra minute and leaves tiny flour flecks visible.
  • When testing for doneness, stab the banana cake part, not the cream cheese, because the swirl will always look underdone even when it's perfectly set.
03 -
  • Use a cookie scoop to fill your muffin cups evenly so they bake at the same rate and finish at the same moment without any sunken or overcooked edges.
  • If your cream cheese mixture seems too thick, let it sit at room temperature for 10 minutes instead of forcing it, and it'll beat to silky smoothness without added liquid.
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