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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
3: cheesecake
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: 1011 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cheesecake
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
Banana Muffin
- 4 medium ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup salted butter, melted
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- 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.
These muffins are the perfect taste of banana bread. I loved the addition of the cream cheese in these which came across subtly sweet when eating. These were such a hit in my house and so easy to make!
Thank you so much for trying these Kimberly! I am really glad this turned out so well for you! xTieghan
Yet another fun weekend baking recipe for when I have over ripened bananas! I halved the recipe and got 6 (jumbo) muffins. Could you maybe clarify the cheesecake part a little? I ended up making the whole portion of cheesecake because it wasn’t thick enough (probably because of the egg?) – which is no problem because I’ll see if you have another recipe or just bake a mini cheesecake. Also, can you describe a bit more how to incorporate into the muffin batter? Mine seemed to all bake to the top. Thank you!
Hi there! I am not sure I follow your question. What about the cheesecake did you want more in for on?
I like to stuff the cheesecake mix in the middle, then add batter overtop to seal it in! So glad you loved these! Please let me know if you have any other questions. Thank you!! xTieghanc
Question. I have 4 very ripe bananas (yea!) but no eggs at the moment. Can I use ground flax seed and water and/or chia and water mixture in the banana muffin part and cheese cake part instead? Will it taste ok. I’m thinking the banana muffin part would be ok but not sure about the cheese cake part.
Thanks
Hi Ashley,
Unfortunately I have never tested this so I would hate to lead you wrong, but I am not totally confident how this would turn out. Please let me know how else I can help! xTieghan
Hi, I decided to make a ton of muffins last weekend and drop them off to friends and family.These were a huge hit! The only issue I had is that I think I put too much of the regular batter prior to the cheesecake. I used a regular sized muffin pan.I think a heaping tablespoon of the regular batter would have been good – because my proportion was off, I had a lot of extra cheesecake batter at the end. They were so good though!! Can’t wait to make again.
PS I am hosting a zoom chili contest at the end of the month, What is your favorite go-to chili recipe? I would love to win 🙂 Haha. Thanks as always!!!
Hi Kristen! I am so glad this recipe turned out so well for you! Thank you so much for trying it! Also, I will leave a link below for my chili recipe!! Don’t forget the beer bread though haha! xTieghan
https://www.halfbakedharvest.com/crockpot-beef-chili/
I really like this recipe ! Yummy and moist I ran out of chocolate chips is it ok to substitute peanut butter? If yes how much? And will this bake ok by itself without cheesecake in middle?
Hi Wil,
I would just stick with the chocolate chips that you do have as I have not tested adding peanut butter to this recipe. I hope you love the muffins, please let me know if you have any other questions! xTieghan
We tried doing this, but the cheesecake overflowed and its all over the place. we followed the procedure step by step but it didn’t turn out the same as the picture. what do you think is the reason to this?
but the taste is superbbb!!! we loved it!! ❤️
Hi there! So sorry for the trouble! How high did you full your miffing tins? Next time try only filling them half way and see how that goes. So sorry the filling went everywhere! Please let me know if you have any other questions. I glad you still enjoyed the muffins! Thank you!! xTieghan
These were delicious!! Thank you so much. So easy to make and I’m not a good baker so this was so fun to make. One problem I had was with the liners. Even after they cooled, the liners got stuck to the muffins and messed it all up sadly. It ended up sticking to the muffin or ripped the paper liners themselves. Do you have any recommendations for the future??
Hi Dwaz,
So sorry about that! Next time try spraying the liners or just don’t even bother with them and spray your muffin tin. Please let me know if you have any other questions! xTieghan
Hi there!
I was wondering if this would work as a cake? I don’t have muffin tins at the moment. I lent them out along with my bread pans to a friend. I may just try it in one of my cake pans anyways. If you do have any pointers I’d appreciate it anytime. This looks so scrumptious I don’t want to wait until my friend returns my muffin/bread pans. Lol!
Hi Jennifer,
Yes this would work as a cake. You will just need to increase your baking time based on the cake pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
hi, I just wanted to know if there were any substitutes I could make for honey in the banana muffin recipe
Hi Presley,
You can use maple syrup in place of the honey. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Hi there! Can you substitute Ceylon cinnamon for ground cinnamon? That’s all I could find at the store! Thanks 🙂
Hi Wendy! Yes, that will work fine! I hope you love this recipe! xTieghan
Made as written, (except I added about 1/2 C or more xtra ch.chips,=) ). Really good, moist& rich! This batch made 16 large muffins. Best when warm(ed) & slathered in (canna)butter………
Thank you so much Molly! I am so glad you enjoyed this! xTieghan
Do you think I could sub maple syrup for sugar?
I am sure sugar will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love how much deliciousness you stuffed into these muffins! They look amazing!
Thank you Lauren! xTieghan
These are amazing! I used dark chocolate chunks, and more than a cup, and I was not disappointed! They were so easy to make and came out of the oven fluffy and moist. I made 12 instead of 16 to make them a bit bigger…YUM.
I can’t wait to make these again!
I am so glad these turned out so amazing for you, Marie! Thank you so much! xTieghan
Hi Tieghan! Are your baking recipes written for a general audience or for folks living at high elevation? I live in Summit too, so I wanted to check if anything needs to be adjusted or if it’s already factored in. This looks like a quick bread so shouldn’t be that difficult, but if all of your baking recipes work at 9,000 ft without fuss then I’ll definitely be baking more.
Hi Jefferson! The recipes should work great at your elevation! I hope you love them! xTieghan