Caramel Cream Cheese Swirl Muffins (Print Version)

Moist banana muffins featuring luscious caramel cream cheese swirls for a perfect anytime treat.

# What You'll Need:

→ 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 (about 1 cup)
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 Make:

01 - Preheat oven to 350°F. Line 12-cup muffin tin with paper liners or apply 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. Avoid overmixing to maintain moisture.
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 about two-thirds full. Dollop 1 tablespoon caramel cream cheese mixture onto each muffin, then swirl gently with a toothpick.
07 - Bake for 20 to 24 minutes, or until a toothpick inserted into center comes out clean, avoiding the cream cheese swirl.
08 - Cool in tin for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The caramel cream cheese swirl stays gooey and melting inside even after cooling, which feels like a small miracle.
  • They're moist enough to eat without coffee but pair so well with it you'll want a cup anyway.
02 -
  • Room temperature cream cheese is non-negotiable because cold cream cheese won't swirl smoothly and clumps throughout instead of creating those gorgeous streaks.
  • Testing for doneness in the banana part of the muffin, not the cream cheese pocket, is the difference between perfectly moist muffins and ones that are somehow both raw and overbaked.
03 -
  • Measure your caramel carefully because too much makes the muffins weep as they bake, while too little leaves you wanting more of that caramel flavor.
  • The moment you see a toothpick come out clean is the moment you pull them out, because every extra minute in the oven pushes you closer to slightly overbaked.
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