These Sourdough Banana Cream Cheese Muffins are a bakery-style take on classic banana muffins, with a creamy cheesecake center and a buttery cinnamon-sugar crunch. They're an easy way to use up overripe bananas and sourdough discard for breakfast or snacking!
As I grow as a sourdough baker, I love revisiting older recipes to see what I can improve. I've also been having a lot of fun putting my own spin on classic recipes. So, when I recently updated my sourdough banana bread, I figured my banana muffins could use a little makeover, too.
Over the years, I've gotten much better at making bakery-style sourdough muffins. My secret is using butter, a combination of baking powder and baking soda, and just the right balance of wet ingredients to create muffins that are moist and tender but still light and fluffy.
And these sourdough banana cream cheese muffins are, in my opinion, a huge improvement over my previous version. They're packed with sweet banana flavor, a creamy cheesecake filling, and a buttery cinnamon crumb topping. They're honestly so good that I actually had to lock them away while taste testing just to stop myself from eating them all.
I hope you give them a try and love them as much as I do!
Still have ripe bananas? Check out my sourdough banana pancake or brown butter banana bread recipe!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and is a great way to use up excess discard. You can also use active starter if that's what you have on hand.
- Cream Cheese Filling- Use full-fat, block-style cream cheese for a thick, creamy filling. Let it soften to room temperature for easier mixing.
- Cinnamon Streusel- Cold butter helps create a crumbly topping. Keep the streusel refrigerated while preparing the batter.
- Bananas- Very ripe bananas with plenty of brown spots provide the best flavor and sweetness. Measure 1 cup (240 grams) of mashed banana.
- All-Purpose Flour- Provides structure for the muffins, filling, and streusel. I haven't tested this recipe with alternative flours.
- Brown + Granulated Sugar- Brown sugar adds moisture and a richer flavor, while granulated sugar sweetens the cream cheese filling and muffin batter.
- Butter- Substitute the melted butter with an equal amount of neutral oil for a softer texture, or use brown butter for a deeper, nutty flavor. Let brown butter cool before mixing.
- Baking Powder + Soda- These leavening agents help the muffins rise and keep them light and fluffy.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s kosher salt or table salt, reduce the amount by about half.
Tips for Success
- Use ripe bananas. Very ripe bananas with plenty of brown spots provide the best flavor and natural sweetness. Mash them well before measuring to ensure you use the correct amount.
- Use room temperature ingredients. Room temperature eggs, banana, discard, and cream cheese mix more evenly into the batter and filling.
- Don't overmix the batter. Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Overmixing can make the muffins dense or tough.
- Pipe the filling into the center. Insert the piping tip toward the bottom of each muffin, then squeeze gently as you pull upward, stopping before reaching the top. No piping bag? Use a zip-top bag with a small corner snipped off.
- Keep the streusel cold. Refrigerate the cinnamon streusel while preparing the batter. Cold butter helps the topping hold its crumbly texture as the muffins bake.
How to Make Sourdough Banana Cream Cheese Muffins
Here’s a quick look at how to make these sourdough banana cream cheese muffins with cinnamon streusel. For the full ingredient list and step-by-step instructions, see the recipe card below!
Step 1: Prepare the cream cheese filling. Beat the cream cheese and sugar until smooth. Mix in the egg yolk and vanilla, then add the flour. Transfer to a piping bag.
Step 2: Make the cinnamon streusel. Combine the flour, brown sugar, cinnamon, and salt, then cut in the cold butter until crumbly. Refrigerate while preparing the batter.
Step 3: Mix the muffin batter. Whisk together the dry ingredients in one bowl. In a separate bowl, combine the melted butter and sugars, then whisk in the eggs, mashed banana, sourdough discard, and vanilla. Fold the dry ingredients into the wet ingredients just until combined.
Step 4: Fill the muffin cups. Divide the batter among 12 lined muffin cups. Pipe the cream cheese filling into the center of each muffin, then sprinkle generously with the chilled cinnamon streusel.
Step 5: Bake the muffins. Bake at 425°F for 5 minutes, then reduce the temperature to 375°F and bake for another 15–18 minutes.
How to Store
Store sourdough banana cream cheese muffins in an airtight container in the refrigerator for up to 3 days because of the cream cheese filling.
For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature and warm briefly in the microwave or oven before serving, if desired.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Banana Cream Cheese Muffins with Cinnamon Streusel
Ingredients
Cream Cheese Filling
- 8 ounces (227 grams) cream cheese full-fat, block-style (softened)
- ¼ cup (50 grams) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Cinnamon Streusel
- ½ cup (60 grams) all-purpose flour
- ¼ cup (50 grams) brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon Diamond Crystal Kosher Salt reduce to ⅛ teaspoon if using Morton's brand or table salt
- 3 tablespoons unsalted butter cold, cubed
Sourdough Banana Muffins
- 2 cups (240 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 cup (240 grams) mashed banana room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and creamy. Add the egg yolk and vanilla extract, mixing until combined. Add the flour and mix until smooth. Transfer the filling to a piping bag fitted with a round tip and set aside.8 ounces (227 grams) cream cheese, ¼ cup (50 grams) granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate the streusel while you prepare the remaining ingredients.½ cup (60 grams) all-purpose flour, ¼ cup (50 grams) brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt, 3 tablespoons unsalted butter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups (240 grams) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and whisk until well combined. Stir in the mashed banana, sourdough discard, and vanilla extract until fully incorporated.½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, 1 cup (240 grams) mashed banana, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold everything together just until no dry streaks of flour remain. Avoid overmixing to keep the muffins tender.
- Divide the batter evenly among the 12 prepared muffin cups. Pipe approximately 1 tablespoon of cream cheese filling into the center of each muffin, inserting the tip into the batter and squeezing as you slowly pull upward. Remove the piping tip before the filling reaches the top. Generously sprinkle the chilled cinnamon streusel over each muffin.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and bake for another 15–18 minutes, or until a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Customize your muffins: Skip the cream cheese filling, cinnamon streusel, or both. Make them as plain sourdough banana muffins, banana cream cheese muffins, or banana muffins with cinnamon streusel.
- Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw at room temperature.
Comments
No Comments