banana muffins with cream cheese frosting

I think banana muffins are about the most perfect way to get my day started off on the right foot. Extra moist and sweetly scented with cinnamon, they know deep down how to get me going. I like to bake extra muffins to store in the freezer, just the lovliest pick-me-up on a morning when I’m needing some sweet and tender motivation.

These are My Favorite Banana Muffins. We usually eat them simple and unadorned, or with a variety of mix-ins from the pantry. But for a special Valentine’s Day breakfast this year, I’ve added Cream Cheese Kisses. Yes, I know the cream cheese frosting takes away from the healthier goal of the most important meal of the day, but this is Valentine’s Day we’re talking about. And I never pass up a reason to celebrate!

banana muffins with cream cheese frosting

My Favorite Banana Muffins {With Cream Cheese Kisses}

Yield: 12 regular size muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

I think these Banana Muffins with Cream Cheese Kisses are about the most perfect way to get my day started off on the right foot. Extra moist and sweetly scented with cinnamon, they know deep down how to get me going.


  • 1/3 c. butter
  • 1-1/2 c. mashed banana (about 3 large bananas)
  • 3/4 c. sugar
  • 1 egg, slightly beaten
  • 1-1/2 c. flour
  • 1/2 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 8 oz. cream cheese, at room temperature
  • 1/2 c. unsalted butter, at room temperature
  • 1 tsp. vanilla
  • 2 c. powdered sugar, sifted
  • 1 tsp. cinnamon
  • 2 T. sugar


for the muffins:

  1. Preheat oven to 375°. Spray muffin tin with cooking spray and set aside.
  2. Melt the butter and let it sit to cool while you measure the rest of the ingredients.
  3. In a large bowl, mash bananas thoroughly. Add sugar and egg. Stir to combine.
  4. In a medium bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Add these dry ingredients and the melted butter to the banana mixture and mix lightly. Divide batter evenly between the 12 muffin cups and bake for 18 to 20 minutes, or until nicely golden at the edges and just set in the center. Let muffins rest in pan for a minute, then remove to a wire rack to cool completely.

for the cream cheese kisses:

  1. Using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add vanilla and beat just to combine. Add sifted powdered sugar and beat until smooth. Place mixture in a piping bag fitted with a large plain round tip (I used Ateco #808). Pipe cream cheese “kisses” onto the top of each muffin. In a small bowl, stir together the cinnamon and sugar, then sprinkle onto the top of each kiss.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 358mgCarbohydrates: 62gFiber: 2gSugar: 40gProtein: 5g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

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