Wednesday, January 26, 2011

Banana Cream Cheese Crumble Muffins..Cupcakes...Muffcakes..

Whew it's been a while, I'm a total slacker.  Actually I'm not (yes I am) I've just been busy with working and traveling.  But I'm back, and I come bearing muffcakes.  These are supposed to be muffins, but they are so moist and soft that they are almost cake like, plus they have a layer of cheesecake, so muffcakes it is.  These are reaalllly yummy and easy to throw together.  They would also be great as mini muffins, but maybe a little more dangerous that way as eating just one is a bit unrealistic.  Muffcakes for the win.

Disclaimer:  I can not be held responsible for the crap picture.  I blame shitty apartment lighting and night time baking habits.

Banana Cream Cheese Crumble Muffins recipe from How to: Simplify

For the Muffins:

1 1/2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
3 Bananas, Mashed
3/4 Cup Sugar
1 Egg
1/3 Cup (76g) Butter, Melted
1 Tablespoon Vanilla Extract

For the Cream Cheese Filling:

4 ounces (113g) Cream Cheese, Softened
1/4 Cup Sugar
1 Egg

For the Crumble:

1/3 Cup Brown Sugar
1/4 Cup Flour
1/2 teaspoon Cinnamon
1 Tablespoon Butter, Melted

To Prepare: 

Preheat oven to 375F/190C.  Grease or line the muffin tin.
Combine flour, baking soda, baking powder and salt.
In a separate bowl combine mashed bananas, sugar, egg, melted butter and vanilla extract.

For the cream cheese filling, whisk together cream cheese, sugar and egg.

For the crumble, mix together brown sugar, flour, cinnamon and butter until wet and crumbly.

Add the banana mixture to the flour mixture and combine until just moistened. Spoon a small amount into the bottom of the muffin tins, then add a tablespoon of cream cheese mixture to each.  Top with remaining batter.  Add crumble.  Bake 18 - 20 minutes or until they test clean.  Makes 1 dozen.

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