halfbakedharvest4.5
Cheesecake Stuffed Chocolate Chunk Banana Bread Muffins.
Moist banana muffins stuffed with chocolate chunks and a sweet cheesecake center. Best eaten warm, right out oven while the chocolate is gooey and melty. Bonus, unlike traditional cheesecake, these muffins are super quick to mix up and require no chilling!
👥 16 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.2. To make the cheesecake batter. In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and combined. 3. To make the muffin batter. In a large mixing bowl, stir together the mashed bananas, butter, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 4. Divide 1/2 the batter among the prepared pan. Spoon about 1 tablespoon cheesecake batter into each muffin. Cover the cheesecake batter with the remaining banana bread batter. It's OK if some of the cheesecake is not fully covered. Transfer to the oven bake for ⏱️ 25 minutes or until a toothpick inserted into the center comes out clean. Eat warm or at room temp. Muffins with keep in an airtight container, at room temp for up to 3 days.
cream cheese, at room temperature8 ouncesegg1eggs2
Nutrition Facts
calories
1011 kcal
serving Size
1 serving
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