Caramel Cream Cheese Swirl Muffins (Printable)

Moist banana muffins swirled with sweet caramel cream cheese filling. A delicious handheld treat.

# What You Need:

→ Banana Muffin Batter

01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
05 - ½ teaspoon ground cinnamon
06 - ½ cup granulated sugar
07 - ¼ cup light brown sugar, packed
08 - ½ cup unsalted butter, melted and cooled
09 - 2 large eggs, at room temperature
10 - 3 ripe bananas, mashed (approximately 1 cup)
11 - 1 teaspoon pure vanilla extract

→ Caramel Cream Cheese Swirl

12 - 8 ounces cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon pure vanilla extract
16 - ¼ cup caramel sauce, plus extra for drizzling

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply light coating of cooking spray.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In a large bowl, whisk granulated sugar, brown sugar, melted butter, eggs, mashed bananas, and vanilla extract until thoroughly combined.
04 - Fold dry ingredients into wet mixture using a spatula until just combined. Avoid overmixing to maintain muffin texture.
05 - In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Gently fold in caramel sauce until incorporated.
06 - Distribute banana batter evenly among muffin cups, filling each approximately two-thirds full. Top each with 1 heaping tablespoon of caramel cream cheese mixture.
07 - Using a toothpick or thin knife, gently swirl the caramel cream cheese through the batter to create a marbled pattern.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with minimal crumbs.
09 - Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack. Drizzle with additional caramel sauce if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The caramel cream cheese layer melts into the batter while baking, creating hidden pockets of indulgence you discover with each bite.
  • These feel fancy enough for brunch but honest enough for a weeknight snack—no one needs to know how simple they actually are.
  • They stay moist for days and freeze beautifully, so you're really making breakfast for next week, not just today.
02 -
  • Don't overmix the banana batter—I learned this the hard way when impatience turned one batch into hockey pucks, and now I stop myself as soon as the flour disappears.
  • Softened cream cheese is non-negotiable; cold or partially thawed cream cheese will create grainy pockets in your swirl and ruin the silky texture you're after.
03 -
  • Use a small ice cream scoop to portion the banana batter evenly—it ensures consistent baking time and professional-looking muffins every time.
  • Don't skip the five-minute rest in the tin; it allows the structure to set just enough that they transfer cleanly to the cooling rack without falling apart.
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