These super delicious brown sugar Bakery Style Chocolate Banana Muffins are so rich in chocolate flavor and they’re filled with sweetened cream cheese. They’re dense with crackled-crunchy tops and they taste like chocolate cake! This easy recipe is ready in no time; a real breakfast treat so get baking!
When I was younger, after school, I used to buy these little cakes from the shop called Kiss Cakes. They were just these little two-bite cakes that had this delicious creamy filling inside and they were so good. That’s what these muffins remind me of.
They’re like breakfast ding dong muffins. Just by looking you won’t be able to tell that they have cream cheese inside but once you bite into one, surprise!
I’m so glad it’s getting warmer now. The sun is out and school is going to be closed soon. I can’t believe it. The year just flew by. For a minute there I didn’t think summer was ever going to come because it was cold and rainy for a very long time and then one day it just stopped. The clouds disappeared and the sun came out to play. Everyone, and I mean everyone, was happy.
It was a hot day when I baked these muffins. I almost didn’t want to because the heat from the oven made the whole house sweltering hot but it was worth it. We chowed down on these muffins as I took the pictures.
I made the mistake of filling most of the muffin cups too full and the cream cheese ended up way at the top of the muffin. I mean, it’s not a big deal. They still tasted great however they’d look better if the filling was smack dab in the center. Actually, it doesn’t really matter but I’m kind of, sort of a perfectionist. Maybe, just a little bit.
Initially, I wanted to use a whole block of cream cheese but I’m glad I didn’t because that would’ve been way too much. The muffins would have been overstuffed. This amount is just perfect.
I was contemplating on whether to add the egg or not because adding an egg to the cream cheese filling would give it a more authentic cheesecake taste. However, it tastes great without the egg and I think the egg would have definitely made the filling too runny. The thickness of the filling allows it to stay right where you put it and not leak out the muffins during baking.
These are so irresistible warm from the oven. The texture of the creamy filling with the fluffy muffin is very similar to frosting on cake. It’s such a treat.
The brown sugar in these muffins enhances the chocolate flavor and just gives them something that granulated sugar wouldn’t. The brown sugar also helps with retaining moisture and the bananas help too which is good because cocoa powder can sometimes be harsh on the texture of baked goods.
Another thing I love about these muffins is that they are not overly sweet. Just don’t pack the brown sugar too much or else they will be. I like that I don’t have to feel completely guilty about eating these for breakfast and I only make them once in a while so it’s all good.
Also, these muffins are healthier than your average chocolate muffins because they have bananas and that means they have potassium. It also means that they have fiber, vitamins, iron and protein. So, I mean, there’s that. They’re technically “healthy”. 😂
After you’ve layered and assembled everything you’re going to sprinkle the tops with a pinch of granulated sugar. This just gives them that extra pizzazz and it also encourages that famous crackly top which is so beautiful on chocolate muffins!
Remember, do not to pack the flour or cocoa powder or else it will result in much denser and drier muffins with an unpleasant texture. The best way to measure the cocoa powder is take a small spoon, fluff it up, spoon it into the measuring cup, and level it off.
The batter will be thick and lumpy and it’s totally fine. You never ever want to over mix muffin batter.
I find that these muffins dry out quicker than your average muffins so cover and store them quickly after they’ve cooled so that they stay fresher longer.
So yeah, this is yet another recipe for those overripe bananas that sometimes don’t get eaten (or hidden because they get eaten too quickly in my case lol).
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- 3 overripe bananas, mashed
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- granulated sugar for sprinkling
- 4 ounces (half block) cream cheese, softened completely
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
Make the filling: In a medium-sized bowl combine the cream cheese, sugar, and vanilla extract. Set aside.
Make the muffins: In a large bowl combine bananas, brown sugar, and salt.
Beat in oil, eggs, and vanilla extract.
Add flour, cocoa powder, baking soda, baking powder and gently fold until combined (batter will be thick and lumpy).
Spoon a dollop of batter into each muffin cup, fully covering the bottom.
Place a small dollop of filling in the center of each.
Cover the filling completely with the remaining batter distributing it evenly between the muffins.
Sprinkle each with a pinch of granulated sugar.
Bake for 16 - 18 minutes.
*Do not over bake. Muffins are done when a toothpick inserted comes out with crumbs.
Cool in pan for 10 minutes. Serve warm.
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