banana muffins with peanut butter cream filling

★★★★★ 1
By Trish Morris
from Edmonton, AB

A new twist on banana bread.

Blue Ribbon Recipe

These banana muffins are light and fluffy. The peanut butter frosting is so good, you'll have a hard time not eating it from the bowl! It's light, creamy, and pure peanut butter happiness. Grab a cup of coffee or tea and you'll be in heaven.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 12
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For banana muffins with peanut butter cream filling

  • MUFFINS
  • 1 3/4 c
    all-purpose flour
  • 1 1/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 3/4 c
    sugar
  • 1/2 c
    butter, room temperature
  • 2 lg
    eggs
  • 2 Tbsp
    milk
  • 1 tsp
    vanilla extract
  • 3-4
    ripe bananas (i put my ripe ones in the freezer and use them when i want)
  • PEANUT BUTTER FILLING
  • 1/2 c
    peanut butter (smooth or chunky)
  • 1/2 c
    cream cheese, room temperature
  • 1 tsp
    vanilla extract
  • 1 c
    confectioners' sugar (icing/ powder)
  • 1/2
    package of Cool Whip, 8 oz. (thawed)

How To Make banana muffins with peanut butter cream filling

Test Kitchen Tips
We filled and frosted these and highly recommend doing that.
  • 1
    Preheat oven to 350. Sift flour, baking powder, salt, and baking soda in a bowl and set aside.
  • 2
    Cream butter and add sugar, vanilla, eggs and milk and beat till smooth.
  • 3
    Mash bananas in a bowl and add to wet mixture.
  • 4
    Slowly add the dry and mix until just combined.
  • 5
    Line muffin tins with cupcake liners. Add batter almost to the top (should make 12 large).
  • 6
    Bake for about 20 min or until done.
  • 7
    Cool.
  • 8
    Peanut Butter Cream: Beat peanut butter, cream cheese, and vanilla till smooth.
  • 9
    Add powdered sugar and beat again till smooth.
  • 10
    Fold in Cool Whip.
  • 11
    Pipe into muffins.
  • 12
    I sometimes frost all of the muffins. Enjoy!
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