# What You'll Need:
→ Banana Muffin Batter
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
05 - ½ teaspoon ground cinnamon
06 - ½ cup granulated sugar
07 - ¼ cup light brown sugar, packed
08 - ½ cup unsalted butter, melted and cooled
09 - 2 large eggs, at room temperature
10 - 3 ripe bananas, mashed (approximately 1 cup)
11 - 1 teaspoon pure vanilla extract
→ Caramel Cream Cheese Swirl
12 - 8 ounces cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon pure vanilla extract
16 - ¼ cup caramel sauce, plus extra for drizzling
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply light coating of cooking spray.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
03 - In a large bowl, whisk granulated sugar, brown sugar, melted butter, eggs, mashed bananas, and vanilla extract until thoroughly combined.
04 - Fold dry ingredient mixture into wet mixture until just combined. Do not overmix to maintain muffin texture.
05 - In a separate bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Gently fold in caramel sauce.
06 - Fill each muffin cup approximately two-thirds full with banana batter. Top each with a heaping tablespoon of caramel cream cheese mixture. Using a toothpick or knife, gently swirl for marbled effect.
07 - Bake for 20 to 22 minutes until a toothpick inserted into center comes out clean or with minimal crumbs.
08 - Cool muffins in tin for 5 minutes, then transfer to wire rack. Drizzle with additional caramel sauce if desired. Serve warm or at room temperature.
