Welcoming in the weekend with these Cheesecake Stuffed Chocolate Chunk Banana Bread Muffins. Moist banana muffins stuffed with chocolate chunks and a sweet cheesecake center. Best eaten warm, right out oven while the chocolate is gooey and melty. SO DELICIOUS! These muffins are the perfect (easy) recipe to bake up this weekend. Best Part? Unlike traditional cheesecake, these muffins are super quick to mix up and require no chilling.
We’ve made it to Friday and while I do have a working weekend ahead, something about today still feels relaxing. Like I can take a second to breath, it’s a good feeling! And it’s even better because I have these muffins/cupcakes to share. As you can imagine from the title, they are indulgent and perfect in every which way.
I mean, banana muffins with chocolate chunks and stuffed with a cheesecake surprise? Just what everyone needs to brighten up the long month of March. Obviously.
As I am typing this post up, it’s Wednesday night about 9:15pm. There’s freezing cold, blowing snow outside, and Instagram is currently down. At least for me. I googled the issue and it seems that Instagram has been having an issue all day. I really only realized this a couple of hours ago, as I don’t check my phone much throughout the day. This is mainly done on purpose, as Instagram can be the biggest time suck for me. Which is why most of my content goes up at night.
Anyway, when I realized something was up, I’m not going to lie, I kind of panicked inside a bit. I mean, I did and I didn’t, since I knew that all would soon be fixed. But it felt so weird to not have proper access to my account. It’s was stressful…and then I realized how attached I am to Instagram. Yikes! Why on Earth was I stressing? This made me think I might need to do a weekend away from social? So much easier said than done though, but maybe soon…
I was so sad because I wasn’t able to respond to any of my messages. I could see them, but not respond. It was then that I realized how much I love Instagram for the sole purpose of connecting with you all. Yes, of course Instagram can be an anxiety driven platform. But at the same time, it’s also an amazing way to be able to connect with really incredible people. Through IG I’ve been able to connect with SO many of you all on a much more personal level. I LOVE seeing photos and videos of the recipes you’ve made. Going through messages at night is truly one of my favorite things! It almost feels like I’m right there cooking along with you guys. Which is what I’ve always wanted right from the start.
There’s really no real point to this story. It’s just more of a Friday reflection/gratitude story. Thanks for reading, cooking, and hanging out with me every single day. So what’s your take on Instagram? Do you love it? Hate it? A little of both? I always love hearing your thoughts!
Moving on to sweeter things.
AKA, the very best muffins I have created…in a while a least. I know everything is the “very best”, but when talking about really delicious food, how else do you describe it to get your point across, you know? It can be a tricky thing, so go with me on this. These are some of the very best muffins, and for 3 very simple reasons.
1: banana bread
2: chocolate chunks
I’ve been on a bit of cheesecake kick since making this ricotta cheesecake. Since that cake, I’ve been wanting to do a combo of banana bread and creamy cheesecake for a while. Since I had some extra brown bananas on the counter, and a snow filled day earlier this week, I decided I’d just test out a cheesecake stuffed banana muffin. I wasn’t sure what the results would be. Fortunately, these muffins happened to be one of those rare baked goods that turned out great on the very first try. When things are perfect the first time around (meaning no adjustments needed), you share the recipe as soon as possible. Because a recipe like that is simply too good not to share immediately.
The quick run down of these is SIMPLE.
I took my favorite banana bread batter, added chocolate chunks, and spoonfuls of creamy cheesecake to the middle. Then I baked it all together into bite size muffins. It’s not rocket science, and it maybe not be anything that new, but these muffins sure are good.
Especially when warm. And yes I do know cheesecake is meant to be chilled, but this cheesecake is better warm. I mean, there’s melty chocolate involved. And that right there is reason enough to bake these muffins up this weekend.
They’re quick, easy, roll your eyes back with enjoyment good. Oh, and, it’s not really needed, but a light dusting of powdered sugar sure does make these muffins just a touch more special…
See you all Sunday for another favorites!
If you make these cheesecake stuffed banana bread muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cheesecake Stuffed Chocolate Chunk Banana Bread Muffins.
Servings: 16 muffins
Calories Per Serving: 251 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.2. To make the cheesecake batter. In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and combined. 3. To make the muffin batter. In a large mixing bowl, stir together the mashed bananas, butter, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 4. Divide 1/2 the batter among the prepared pan. Spoon about 1 tablespoon cheesecake batter into each muffin. Cover the cheesecake batter with the remaining banana bread batter. It's OK if some of the cheesecake is not fully covered. Transfer to the oven bake for 25 minutes or until a toothpick inserted into the center comes out clean. Eat warm or at room temp. Muffins with keep in an airtight container, at room temp for up to 3 days.