Banana Cream Cheese Muffins with Chai Glaze
Incredibly soft banana cream cheese muffins have a tangy cream cheese surprise in the center and they're covered to perfection with chai-spiced glaze.---Make a double batch of these muffins!
Servings 12 muffins
Ingredients
Muffin Batter
- 1/4 cup butter, melted
- 1/2 cup coconut sugar (or brown sugar)
- 2 medium ripe bananas, mashed
- 1 large egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 teaspoon vanilla extract
Chai Glaze
- 1/2 cup powdered sugar
- 1 teaspoon chai spice*
- 1-2 tablespoons half-and-half cream
Instructions
Muffin Batter
- Preheat oven to 400F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk melted butter, sugar, mashed banana egg, buttermilk, and vanilla until smooth. Add flour, baking powder, cinnamon, and salt to bowl and gently fold until batter is just combined. Fill prepared muffin tins 1/2 full of batter. Set remaining muffin batter aside.
Cream Cheese Filling
- In a medium bowl with a handheld electric mixer, beat cream cheese, sugar, and vanilla until completely smooth and creamy. Scoop about 1 tablespoon cream cheese filling and place on top of half-filled muffin batter. Top each muffin cup with remaining batter, filling about 3/4 full.
- Bake muffins at 400F 5 minutes, then reduce heat to 375F and continue baking an additional 13-15 minutes until muffins test done with a toothpick. Cool in pan 5 minutes then transfer to a wire cooling rack.
Chai Glaze
- In a small bowl, whisk glaze ingredients until smooth and drizzling-consistency. Drizzle over cooled muffins. Let stand 5 minutes before serving. Enjoy!