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Banana & Cream Chocolate Chip Muffins

 Banana & Cream Chocolate Chip Muffins
My husband, the shameless chocoholic of the household, thought these muffins needed mini chocolate chips. Guests agreed—and they also love the surprise of cream cheese inside.
12 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 small ripe bananas, mashed
  • 1/2 cup butter, melted
  • 1/4 cup 2% milk
  • 1/4 cup sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup miniature semisweet chocolate chips
  • FILLING:
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

Directions

  • In a large bowl, combine the flour, sugar and baking powder. In
  • another bowl, combine the eggs, bananas, butter, milk, sour cream
  • and vanilla. Stir into dry ingredients just until moistened. Fold in
  • chocolate chips.
  • Fill 12 greased or paper-lined muffin cups half full. In a small
  • bowl, beat the filling ingredients until smooth. Drop by
  • teaspoonfuls into the center of each muffin. Top with remaining

2 of 2

Banana & Cream Chocolate Chip Muffins (continued)

Directions (continued)

  • batter.
  • Bake at 400° for 18-22 minutes or until a toothpick inserted in
  • muffin comes out clean. Cool for 5 minutes before removing from pan
  • to a wire rack. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 307 calories, 15 g fat (9 g saturated fat), 69 mg cholesterol, 166 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.