Banana Cream Cheese Muffin

(makes about 15-16 regular-size muffins)

 

Banana Muffin

192g plain flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp fine salt

1/2 tsp ground cinnamon

112g unsalted butter, room temperature

112g cream cheese

90g caster sugar

60g soft brown sugar

1 large egg

1 tsp vanilla extract

2 over-riped bananas, mashed

15-16 pieces walnut

Cream Cheese Filling

112g cream cheese

1 tbsp caster sugar

1 tbsp plain flour

1 egg

1 tsp vanilla extract

Steps

 

Set oven temperature to 180°C.

The cream cheese filling's ingredients should all be thoroughly mixed and smooth. Spoon the filling into a piping bag that has a small, pointed tip attached to it. Since the filling is a little watery, set away, ideally in the refrigerator.

Sieve the ground cinnamon, baking powder, baking soda, fine salt, and plain flour. Put aside.

Using an electric mixer, beat the butter, cream cheese, and sugars until they become creamy and fluffy.

Whisk together the egg and vanilla extract after adding them.

One tablespoon at a time, add the dry ingredients and stir until just incorporated. Avoid overmixing.

Add the mashed bananas and fold gently.

Spoon or use an ice cream scoop to roughly fill each muffin shell 3/4 of the way.

The filling of cream cheese should be piped into the batter. Add a walnut on top.

 

Bake for twenty to twenty-five minutes.

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