These Cream Cheese Banana Chocolate Chip Muffins are always soft, fluffy, and NEVER dry. 

Check out all of my muffin recipes here!

Cream Cheese Banana Chocolate Chip Muffins

Ingredients:

  •  ¾ cup butter, softened
  •  8 oz cream cheese, softened
  •  3 medium bananas, mashed
  •  1 tsp vanilla
  •  2 cups sugar
  •  2 eggs
  •  ½ tsp baking powder
  •  ½ tsp baking soda
  • 3 cups flour
  •  ½ tsp salt
  • 2 cups mini chocolate chips

Cream Cheese Banana Chocolate Chip Muffins

Instructions

  1. Preheat oven to 350ºF. Prepare a muffin tin with liners and cooking spray.
  2. Cream together the butter, cream cheese, bananas, vanilla and sugar. Add the eggs one at a time, mixing in between each addition.
  3. In a separate bowl, mix (or sift) together the remaining dry ingredients: flour, baking soda, baking powder, and salt.
  4. Add dry ingredients to the banana mixture and stir together until batter forms. Fold in the chocolate chips.
  5. Scoop about 1/4 cup of batter into each muffin liner.
  6. Bake for 19-20 minutes.

Muffins Troubleshooting Guide

Cream Cheese Banana Chocolate Chip Muffins

1. Preheating the oven.

Muffins need ALL THE HEAT immediately when you put them in the oven to get the quick rise that makes muffins nice and fluffy. So don’t cheat even a little bit. Make sure the oven is completely preheated before sticking that muffin pan inside.

2. Baking powder and baking soda are not the same thing.

Don’t substitute one for the other. Most muffin recipes call for baking powder, a very few call for baking soda, and some call for both (like this one!). In each case, follow the recipe exactly as written without substitutions. Whether it’s baking powder, baking soda, or both– messing with the rising agent in a muffin recipe is a major no-no!

3. Don’t overmix.

This may be the most crucial bit of troubleshooting of all! When it comes time to combine the wet and dry ingredients; use a wooden spoon, a rubber spatula, or even a fork. DO NOT use a whisk or a stand mixer, or a handheld electric mixer. This will create a dense, dry muffin.

4. Don’t overbake.

This is the mistake I, personally, make the most often. If my muffins don’t look as golden brown on top as I imagined they would, I always think “I’ll just leave them in for 2 or 3 minutes longer.” And then BAM. They’re overdone. Dry. Crumbly. Not good. You should have a basically clean toothpick test. Meaning… if it comes out with a teeny, tiny bit of batter or moist-looking crumbs… it’s fine. They’ll continue to bake internally for a minute or two more once you remove them from the oven. And not all muffins get brown on top, depending on which fats and proteins are used in the recipe– so don’t use that as a standard of doneness. 

Cream Cheese Banana Chocolate Chip Muffins

Cream Cheese Banana Chocolate Chip Muffins

Yield: 18 muffins

These Cream Cheese Banana Chocolate Chip Muffins are always soft, fluffy, and NEVER dry. 

Ingredients

  • ¾ cup butter, softened
  •  8 oz cream cheese, softened
  •  3 medium bananas, mashed
  •  1 tsp vanilla
  •  2 cups sugar
  •  2 eggs
  •  ½ tsp baking powder
  •  ½ tsp salt
  •  ½ tsp baking soda
  • 3 cups flour
  • 2 cups mini chocolate chips

Instructions

  1. Preheat oven to 350ºF. Prepare a muffin tin with liners and cooking spray.
  2. Cream together the butter, cream cheese, bananas, vanilla and sugar. Add the eggs one at a time, mixing in between each addition.
  3. In a separate bowl, mix (or sift) together the remaining dry ingredients: flour, baking soda, baking powder, and salt.
  4. Add dry ingredients to the banana mixture and stir together until batter forms. Fold in the chocolate chips.
  5. Scoop about 1/4 cup of batter into each muffin liner.
  6. Bake for 19-20 minutes.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 224mgCarbohydrates: 56gFiber: 2gSugar: 36gProtein: 5g