Two sisters cooking and creating...and neglecting laundry. Welcome to our slice of the internet!

Monday, June 20, 2011

Banana Cheesecake Swirl Muffins

Hi everybody!  Hope your weekend was excellent!  Ours was spent a little under the weather.  But that didn't stop us from making all of the important rounds for the amazing Fathers and Grandpas in our lives!  I even managed to get dinner on the table for my sweet husband.  Sure, it wasn't until 9:30 pm but hey, it got done and at this time of year it's still sort of light outside so dinner at 9:30 pm is okay at our house!:)  Anyway, I'm really excited about sharing an absolutely incredible muffin recipe with you today!  I was looking at the over ripe bananas sitting on my counter Saturday night and remembered I had cream cheese sitting in my fridge!  The wheels started turning and I decided a banana/cream cheese muffin needed to be on the docket for Father's Day breakfast!  Well, this muffin exceeded good.  They were melt in your mouth, buttery, sweet, delicious!  I ended up taking several over to my parents and they were gone quick!  My brother Jas had to hide one and Mom didn't even get to try one!  I found a simple banana muffin recipe online and modified it slightly!  Then I whipped up an easy cheesecake batter to swirl into the muffin batter!  If you are in the mood for muffins, you guys have got to try these!!!!!  I promise they will not disappoint! 
Preheat your oven to 350 degrees.
Ingredients for muffin batter:
Mix together:
4 large ripe bananas, mashed
1/2 cup granulated sugar
1 egg
1/3 cup butter, softened
Add and mix in thoroughly:
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Prepare your muffin tin by spraying with cooking spray or using muffin papers.
Fill prepared muffin tin 3/4 full each with batter.  Set aside.

Ingredients for cheesecake batter:
Mix together thoroughly:
1 (8oz) package cream cheese, softened
2 tablespoons granulated sugar
1 egg

Now dollop a heaping tablespoon full of the cheesecake batter on top of the muffin batter in each tin.  Then using a butter knife, swirl the two batters together slightly. (Not mixing together)  Then into the preheated oven for 20-25 minutes!  Let the muffins cool for about 10 minutes and then turn out on a cooling rack.  Enjoy!!!!  We sure did!
Recipe yields 15 muffins.

image by Kara


Briana said...

I got a little nibble of one and they were dang good.

Haley and Lance (but probably just Haley) said...

Yum Kara! Muffins are the best!