Banana Pecan Cream Cheese Muffins

Banana Pecan Cream Cheese Muffins with Maple Glaze


  • 2 medium ripe bananas
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup pecans, finely chopped


  • 1 cup powdered sugar
  • 1 teaspoon maple extract
  • 3 tablespoons heavy whipping cream

Preheat the oven to 350 and line a muffin pan with 12 paper liners.

In the bowl of your stand mixer fitted with the paddle attachment, beat the bananas, cream cheese and sugar for 4-5 minutes.  Scrape the bowl down and beat in the egg, milk and vanilla until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and pecans.  Stir into the wet ingredients just until moistened.

Divide the batter between the muffin cups, filling them full, and bake for about 18-20 minutes, until the centers are done.  Cool for 5 minutes in the pan, then transfer to a wire rack while you make the glaze.

In a bowl, stir together the powdered sugar, maple extract and cream until smooth and a thick drizzling consistency.  Immediately drizzle over the hot muffins.  Let cool for about 20 minutes until the glaze is set, then enjoy.

Yields 12 muffins

Recipe from Curly Girl Kitchen