Empty My Fridge
Tall and Fluffy Banana Cream Cheese Muffin
Ingredients
- Banana · mashed1 cup
- Egg1
- Butter · melted⅓ cups
- Oil1 tbsp
- Sugar9 tbsp
- Vanilla1 ½ tsp
- Milk¼ cups + 1–2 tbsp
- Baking powder½ tsp
- Baking soda½ tsp
- Cinnamon · powder½ tsp
- Salt½ tsp
- Flour1 ½ cups
- Cream cheese½ cups
Instructions
- Preheat the oven to 220°C (428°F).
- In a bowl, mix the mashed bananas, egg, melted butter, oil, sugar, vanilla and yogurt until well combined.
- Add the flour, baking powder, baking soda, salt and cinnamon. Mix just until combined, without overmixing, and set aside.
- In a small bowl, beat the softened cream cheese, powdered or granulated sugar, vanilla and milk until smooth. Transfer to a piping bag or zip-top bag.
- Line a muffin pan with 6 liners. Scoop about 1/2 cup of batter into each liner. Pipe cream cheese filling into the center of each muffin and top with a little brown sugar.
- Bake for 5 minutes at 220°C (428°F). Without opening the oven, lower the temperature to 185°C (360°F) and bake for 10 to 12 more minutes.
- Let the muffins cool in the pan for 15 minutes.
Summarized from Savor Easy's video. Watch it for the details.
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