Cheesecake Stuffed Chocolate Chunk Banana Bread Muffins.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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. Bonus, unlike traditional cheesecake, these muffins are super quick to mix up and require no chilling!
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 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
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.
Our Favorite Recipes
Sesame Falafel with Ginger Tahini and Jalapeño Sauce.
HI Tieghan, I was getting the ingredients ready to make the above banana cheesecake muffins when I noticed in the ingredient list is calls for 1/4 cup butter melted however, in the written list is just says to add coconut oil (no amount), Not sure which to use so will wait to hear from you before I make them. I am excited to try these as my family loves muffins. I also wanted to tell you how much I love your daily recipes and have made so many of them. Your cookbook is the best and I have given it as gifts to friends and family. It is a great thank you gift or hostess gift too. Thank you for all your work to bring wonderful recipes to so many. It is the first email I look at each morning. Jane
Hey Jane! You should use butter. recipe is all fixed. So sorry for the confusion. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
beautiful pictures…sounds very yummy!
Thank you so much Olivia! xTieghan
It must the the tease of Spring weather Chicago is getting, but I’m SO feeling these fruit recipes. Can’t wait to try, pinned!
Thank you Jess! I hope you love this! xTieghan
These muffins are perfection! Love the cheesecake filling! 🙂
Thank you Laura! xTieghan
These sound absolutely amazing. As soon as I find some brown bananas I am making these. My question is…..if I wanted to make these in jumbo muffin tins how long would I have to bake them?
HI! I would guess 30-35 minutes for jumbo muffins, but I can’t say for sure as I have not made these as a jumbo muffin. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
now I want one…
I hope you try these! Thank you Ruth! xTieghan
Can these be made in the regular sized muffin pans?
HI! These are made in a standard size muffin pan. Is this what you are asking? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Do you think this recipe would work if halfed?
HI! Yes, you can halve the muffin recipe. That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! These sound delicious, but I don’t really like cooked banana flavor 🙁 is it possible to swap the bananas with something else?
hi there! I am so sorry, but since these are banana muffins and they are a big part of the recipe, I don’t recommend using something in place of them. The only thing I can think that might work would be an equal amount of a puree like pumpkin or sweet potato. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can this recipe be made into bread? I like to take this recipe to my work because muffins are hard to cut up and serve. This recipe sounds delicious.
Hi Gina! Sure! I recommend a 9×5 inch loaf pan and bake for 50-55 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious…love your recipes
Thank you Lisa! xTieghan
Can you freeze these ?
Hey Lisa! I have not frozen these, but I am sure they will freeze just fine! Be sure to keep them in a freezer bag. They will keep up to 3 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These muffins were just delightful! I used ATK’s gluten free flour blend (no xanthan gum added) as a cup for cup substitute, and they turned out beautifully — really nice fluffy texture. Sometimes adapting a recipe to be gluten free doesn’t work, but these came out better than I expected. I’ve been having a cooking field day since a friend recommended your cookbook and blog!
Thank you so much Allie! xTieghan
Soft, perfect mix of chocolate&banana. Next time I make these I won’t be using muffin liners though, mine stuck too much
Hi Emily! I am glad these muffins turned out so well for you! Thank you! xTieghan
These are amazing. They are so, so good. They are the perfect amount of sweetness. My husband and kids all raved over them. They are good cold, but warm is best. Excellent recipe! This will go into my muffin rotation!
Thank you so much Cassandra! I am so glad you loved these! 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
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
I love how much deliciousness you stuffed into these muffins! They look amazing!
Thank you Lauren! 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
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
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
hi, I just wanted to know if there were any substitutes I could make for honey in the banana muffin recipe
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
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!
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
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??
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
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
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?
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
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
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.
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
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
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