Banana Muffins With Cream Cheese Frosting

12 muffins
35 min

This Banana Muffin with Cream Cheese Frosting Recipe is so easy and makes a delicious breakfast or sweet treat made with ripe bananas, cinnamon, and nutmeg! If you love bananas, you have to try these simple muffins. And if you love cream cheese you are going to love this cream cheese frosting recipe. Make these for breakfast with coffee or tea or an easy dessert everyone will love. The cinnamon and nutmeg add an extra layer of flavor to the ripe banana and if you decide to top with a freshly grated cinnamon stick, you will have a sweet and aromatic treat!

Banana Muffin with cream cheese frosting and freshly grated cinnamon on top.

fresh baked banana muffins on a cooling rack

banana muffin cut in half with cream cheese frosting in top and in the middle

Banana Muffins With Cream Cheese Frosting
Recipe details
  • 12  muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Banana Muffins
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (I used freshly ground nutmeg, optional)
  • 1/2 tsp salt
  • 2 large ripe bananas
  • 2/3 cup brown sugar (light or dark)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 6 tbsp unsalted butter, melted
  • ½ cup chopped pecans or walnuts (optional)
Cream Cheese Frosting (optional, but highly reccomended)
  • 1 cup cream cheese, room temp
  • ½ cup confectioners powdered sugar
  • ½ tsp vanilla extract
  • 1 cinnamon stick (optional garnish)
Banana Muffins
Preheat the oven to 425°F and prepare a muffin pan with paper liners or non-stick spray. Melt the butter in a microwave-safe bowl and set aside.
Place the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium mixing bowl and mix together using a whisk or fork and set aside.
Peel and place the ripe bananas In a large mixing bowl (or in the bowl of your stand mixer or mix by hand) and beat on low until mashed and smooth.
Beat in the brown sugar, egg, vanilla extract, milk, and melted butter on medium speed until everything has combined. Pour the dry ingredients into the wet ingredients, then beat or stir until just combined. Give the mixture a turn or two with your spatula/spoon and mix in the nuts by hand if you are adding them.
Place the batter in the muffin pan evenly across 12 sections. The cups should be almost full. Bake for 5 minutes at 425°F and then reduce the temperature to 350°F. Don't open the door, just reduce the heat. This step will help the muffins rise in the pan and bake evenly. Continue baking for 15-18 more minutes until a toothpick comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes before placing them on a cooling rack to cool completely.
Cream Cheese Frosting
Put the cream cheese in a medium mixing bowl and beat on medium speed until smooth. Add the powdered sugar and vanilla extract and beat until everything is combined. The frosting will be thick and creamy so it doesn't pipe into shapes well.
If you want, you can pipe some of the frosting into the middle of the muffin before adding frosting to the top. I used my long piping tip to get some frosting in the middle and the same tip to make a pile of frosting on top. Dust the top with freshly grated cinnamon if desired and enjoy!
  • Store frosted muffins in the fridge for 3-4 days in a covered container or unfrosted muffins at room temperature in a covered container for 3-4 days. 
Emily |
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