Monday, August 25, 2014
banana cream cheese muffins on Hapa-tite, my assignment for this month's Secret Recipe Club. It was like the planets aligned; I found a delicious recipe I wanted to make just in time for the swap and I had some ripe bananas on hand. It was meant to be!
I love banana baked good, but throw cream cheese in the mix and well, you've got a match made in heaven. Cream cheese is a staple in my kitchen and I love adding to to various recipes to enhance and change up the flavor just a bit. The cream cheese adds a richness as well as a slight tang to the recipe and it's flavor really plays up and compliments the banana flavor in this muffin.
Banana Cream Cheese Muffins
6 Tbsp unsalted butter, room temperature
4 Oz cream cheese, room temperature
1/2 Cup sugar
1/2 Cup brown sugar, plus more for sprinkling (if desired)
1 Cup (2-3) bananas, smashed but still with chunks
1/4 Tsp vanilla
1 1/2 Cups flour
1/4 Tsp baking soda
1/4 Tsp baking powder
1/4 Tsp salt
Preheat oven to 350. Line a muffin tin with liners and set aside.
Place butter and cream cheese in a large bowl and beat on high until combined and fluffy, about 2 minutes. Add both sugars and beat on high until light and fluffy, about 2-3 minutes. Add egg and mix to combine. Add vanilla and bananas and mix until just incorporated. Lastly, add the flour, baking soda, baking powder and salt and mix until just combined.
Fill muffin tin 2/3 full. Sprinkle with brown sugar, if desired. Place in preheated oven and bake for 20-25 minutes, until golden brown and toothpick inserted comes out clean. Remove and enjoy.
Recipe source: barely adapted from Hapa-tite, originally from The Sweetest Kitchen