These Irresistible White Chocolate Cinnamon Banana Muffins are a rich and cozy twist on a classic favorite. Infused with warm cinnamon and banana flavor, each muffin features a creamy white chocolate cream cheese center and optional frosting on top. Perfect for breakfast, dessert, or an indulgent afternoon snack, these muffins deliver comforting sweetness in every bite.
Why You’ll Love This Recipe
These muffins are everything a sweet baked treat should be: moist, flavorful, and beautifully balanced. The combination of ripe bananas and cinnamon creates a cozy, familiar base, while the white chocolate cream cheese filling adds a delightful creamy surprise. Whether you serve them plain or frosted, these muffins are sure to impress. They’re also freezer-friendly and great for making ahead.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
For the White Chocolate Filling and Frosting:
- 4 oz white chocolate, melted and cooled
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (optional, to adjust consistency)
Directions
Prepare the Muffins
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. - Mix wet ingredients:
In another bowl, combine mashed bananas, melted butter, eggs, and vanilla extract. Stir until blended. - Combine:
Add the wet mixture to the dry ingredients, stirring just until combined. Avoid overmixing. Fold in walnuts if using.
Make the White Chocolate Filling and Frosting
- Beat cream cheese until smooth in a medium bowl.
- Add white chocolate, powdered sugar, and vanilla, and beat until smooth and creamy. If needed, add heavy cream one tablespoon at a time until the desired consistency is reached.
Assemble the Muffins
- Fill muffin cups halfway with banana batter.
- Add filling: Spoon a small amount of the white chocolate mixture into the center of each muffin.
- Top with more batter until each liner is about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted (avoiding the center filling) comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frost and Garnish
- Frost the cooled muffins using the remaining white chocolate cream cheese mixture.
- Optional garnish: Sprinkle with additional chopped walnuts for extra crunch.
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 12 muffins
- Calories: 340 kcal per muffin
Variations
- Chocolate Chip Boost: Stir mini white or dark chocolate chips into the batter for added richness.
- Nut-Free Version: Simply omit the walnuts for a smoother muffin texture.
- Coconut Twist: Add ¼ cup shredded coconut to the batter for tropical flavor.
- Spice it Up: Add a pinch of nutmeg or cardamom for added depth.
- Swirl Option: Swirl the filling through the batter rather than layering for a marbled look.
Storage/Reheating
Store muffins in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving. For freezing, omit the frosting and store muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and frost before serving.
FAQs
Can I use less sugar in the muffins?
Yes, you can reduce the sugar by up to ¼ cup if you prefer a less sweet muffin.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Can I skip the frosting?
Absolutely. The filling alone provides plenty of flavor, and the muffins are delicious without additional topping.
How ripe should the bananas be?
Very ripe, with brown spots or completely browned skins. The riper the bananas, the sweeter and more flavorful your muffins.
Can I use white chocolate chips instead of bars?
Yes, melt white chocolate chips in the same way, but ensure they’re fully smooth for the filling.
Is the cream cheese necessary?
It creates a creamy texture and balances the sweetness. You can omit it, but the filling will be more like a white chocolate ganache.
Print
Irresistible White Chocolate Cinnamon Banana Muffins
- Total Time: 55 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These White Chocolate Cinnamon Banana Muffins are soft, sweet, and filled with cozy flavors! Swirled with a creamy white chocolate cream cheese center and topped with a luscious frosting, these muffins are the ultimate breakfast or dessert treat for banana bread and white chocolate lovers alike.
Ingredients
For the Muffins:
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2 cups all-purpose flour
-
1 cup granulated sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3 ripe bananas, mashed
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1/2 cup unsalted butter, melted
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup chopped walnuts (optional)
For the White Chocolate Filling and Frosting:
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4 oz white chocolate, melted and cooled
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4 oz cream cheese, softened
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1/4 cup powdered sugar
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1 teaspoon vanilla extract
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2-3 tablespoons heavy cream (optional, for consistency)
Instructions
1. Preheat Oven: Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients: In another bowl, combine mashed bananas, melted butter, eggs, and vanilla.
4. Combine: Add wet ingredients to dry and mix just until combined. Fold in walnuts if using.
5. Make Filling: Beat cream cheese until smooth. Add white chocolate, powdered sugar, and vanilla. Mix until creamy. Add heavy cream if needed for spreadable consistency.
6. Assemble Muffins: Fill each muffin cup halfway with batter. Add a spoonful of cream cheese filling, then top with more batter to fill about ¾ full.
7. Bake: Bake for 20–25 minutes until a toothpick inserted (avoiding the center) comes out clean.
8. Cool: Cool in pan for 5 minutes, then transfer to a wire rack.
9. Frost: Once cool, frost with leftover white chocolate mixture. Garnish with extra walnuts if desired.
Notes
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Use super ripe bananas for best flavor.
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Frost just before serving or keep frosted muffins chilled.
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Muffins freeze well without frosting—frost after thawing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American