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Banana Biscoff Cheesecake Muffins

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.