banana muffins with peanut butter cream filling
(1 rating)
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 rating)
yield
12 serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For banana muffins with peanut butter cream filling
- MUFFINS
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1 3/4 call-purpose flour
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1 1/4 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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3/4 csugar
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1/2 cbutter, room temperature
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2 lgeggs
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2 Tbspmilk
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1 tspvanilla extract
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3-4ripe bananas (i put my ripe ones in the freezer and use them when i want)
- PEANUT BUTTER FILLING
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1/2 cpeanut butter (smooth or chunky)
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1/2 ccream cheese, room temperature
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1 tspvanilla extract
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1 cconfectioners' sugar (icing/ powder)
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1/2package 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.
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1Preheat oven to 350. Sift flour, baking powder, salt, and baking soda in a bowl and set aside.
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2Cream butter and add sugar, vanilla, eggs and milk and beat till smooth.
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3Mash bananas in a bowl and add to wet mixture.
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4Slowly add the dry and mix until just combined.
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5Line muffin tins with cupcake liners. Add batter almost to the top (should make 12 large).
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6Bake for about 20 min or until done.
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7Cool.
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8Peanut Butter Cream: Beat peanut butter, cream cheese, and vanilla till smooth.
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9Add powdered sugar and beat again till smooth.
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10Fold in Cool Whip.
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11Pipe into muffins.
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12I sometimes frost all of the muffins. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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