After a little break from baking, I’m back today with these delicious Banana and Biscoff Cheesecake Muffins. Because is it even lockdown if you don’t make banana bread or something like it? I don’t think so. These muffins are so delicious! The banana muffin itself is pretty classic, but I’ve taken it up several notches with Biscoff Cheesecake filling AND icing. The whole family will love them and they’re easy to make too!

We are now into our 9th week of lockdown here in Sydney and it’s a weird time all round. The news gets more depressing every day with record cases and more restrictions. But at least we can get our hands on sugar and flour this time – unlike early last year – and for that I am so grateful.

In fact, I think it is my daily gratitude practice that has really helped my mindset in lockdown and if you’re struggling, I strongly encourage you to try it. There are loads of studies and articles that show gratitude has very positive impacts on mental health and happiness. I have been journalling somewhat regularly for the last 3 years but I have put in 60+ consistent days in a row.

Whether you write down 3 things or 3 pages, there is always something to appreciate, no matter how crappy things seem. Whether it’s a warm sunny day, your pet asleep next to you, technology to video call your friends. Or even as simple as having a safe home during this lockdown. I still have tough days of course, but this little morning routine helps immensely.

But back to the Banana Biscoff Cheesecake Muffins…

These are perfect if you…

• Have a couple of spotty ripe bananas in the fruit bowl
• Are missing grabbing a little treat at your local cafe while in lockdown
• Love your banana bread on the decadent side – like with chocolate or sweetened ricotta and honey
• Have some bored kids who need a baking project
• Are newly obsessed with Biscoff, like where have you been my whole dang life?!

If you haven’t tried Biscoff yet, RUN do not walk. Or alternately, add it to your next click and collect grocery order (ahh lockdown life.) Biscoff is basically cookie butter, two words that sound magical together. Think spreadable speculoos cookies, which are deliciously spiced and remind me of Christmas. In the last few years, the brand has gained a huge mainstream following as the new trendy ingredient. Biscoff has popped up in fancy cafe desserts, and even inside limited edition Kit Kats and Krispy Kreme doughnuts, to name a few. The original Lotus cookies also make the best cheesecake crumb base ever.

You probably have most of the ingredients for these muffins in your pantry already. You can use the Biscoff cheesecake as a filling, or as an icing, or as both as I have done. If you don’t have cream cheese or Biscoff on hand, you could honestly leave the icing off altogether and they would still be super delicious. I would also reduce the baking time slightly if leaving out the cheesecake filling. The banana muffins stand alone perfectly, or you could use this as a base recipe to add in other delicious ingredients. I recommend chocolate chunks, crushed walnuts or blueberries.

The muffin recipe is super simple and easy to make, even for kids who want to get involved. I went heavier on the cinnamon to mirror the spices in the Biscoff and it worked perfectly. The use of half caster sugar and half brown sugar creates a slightly lighter texture in my muffins, but also has that distinctive molasses taste that brown sugar gives. Brown sugar and banana which goes so well with banana. 

I used 4 smaller very ripe bananas, however if yours are large I would use 3, or they will take longer to bake. This muffin recipe doesn’t need any special equipment or mixer. However I do find it easier to make the cheesecake filling using a hand mixer.

Another thing I loved about these Banana Biscoff Cheesecake Muffins was that they lasted really well. I stored them in an air-tight container and they were still fresh several days after I baked them. They really were the perfect little homemade treat with a cup of tea in the afternoon. Honestly, I’ll take these over something from the local cafe any day of the week. 

Related Post: Almost No Bake Cheesecake with Biscoff Crust

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Banana Biscoff Cheesecake Muffins

These Banana Biscoff Cheesecake Muffins take the banana muffin up several notches to something like you might find at your local cafe, but are still so easy to make at home!

Course Breakfast, Cake, Muffins & Cupcakes, Snack

Keyword Brunch, Cake, Cupcake, Snack

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Ingredients

• 3-4 ripe bananas mashed
• 1 1/2 cups plain flour, or whole wheat, or a mixture of both
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup packed brown sugar
• 1/3 cup caster sugar
• 2 teaspoons ground cinnamon
• 85 g butter, melted
• 1 egg
• 1 tablespoons milk or buttermilk

Biscoff Cheesecake Filling and Icing

• 250 g cream cheese, softened
• 1/4 cup icing sugar
• 1/2 cup Biscoff, or more to taste
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Fresh banana, cut into slices, to serve

Instructions

1. Preheat your oven to 180°C (350°F). Line a standard muffin pan with 10-12 cupcake liners.

2. In a large bowl, whisk or sift together the flour, baking powder, baking soda, salt, caster sugar, brown sugar and cinnamon so that there are no lumps.

3. In a Pyrex or glass jug or smaller bowl, mash the ripe bananas with a fork or potato masher. Add the melted butter, egg and milk or buttermilk and whisk to combine. Pour over the dry ingredients and mix until just combined.
4. To make the Biscoff Cheesecake Filling and Icing, add the softened cream cheese and icing sugar to a bowl and whisk together with a hand mixer until combined. Add the Biscoff, cinnamon and vanilla and whisk until fully combined.
5. Fill 10-12 cupcake liners about 1/2 full with the banana mixture, reserving about 1/4 of the mixture to top the filling. Add 1 teaspoon of the Biscoff Cheesecake filling to each, and then top with a little more muffin mixture, smoothing out to cover the cheesecake.
6. Bake for about 30-40 minutes, rotating at the halfway point. The tops may sink in a little bit because of the filling. The tops should be evenly golden brown and a skewer inserted into the centre of the muffin comes out clean.
7. Cool in the muffin tin for about 10 minutes and then transfer to a wire rack to cool completely. When cooled, spoon or pipe the remainder of the Biscoff Cheesecake mixture evenly between the muffins and top with a slice or two of fresh banana.