 | | Directions |
- Preheat the oven to 350° F. Place cupcake papers in each of the cups of the muffin tin.
- Cream sugar, butter, and eggs together.
- Add the bananas and salt; combine the soda with the sour cream and then add to the mixture. Add the flour and beat mixture until everything is well mixed.
- Divide the batter in half and set aside.
- Cream all the cream cheese layer ingredients together until smooth.
- Take one half of the muffin batter and scoop into the paper lined muffin cups, dividing evenly between each.
- Then layer the cream cheese mixture over the muffin batter in the tins, dividing evenly between each.
- Take the other half of the muffin batter and layer over the cream cheese layer in the tins, dividing evenly between each.
- Combine the 1 tbsp. of sugar and 1 tsp. of cinnamon together. Sprinkle over the top of the muffins.
- Place in the preheated oven and bake for 20 to 25 minutes or until a toothpick poked in the middle of a muffin comes out clean.
- Remove from the oven and allow to cool for 10 minutes in the tins and then remove; finish cooling on a wire rack.
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Prep Time: 1.25 hours
Cook Time: 25 minutes
Container: Muffin tins
Servings: 18
|  | | Ingredients | | - | | MUFFIN BATTER: |
| - | | 1 cup sugar |
| - | | 1/2 cup butter - softened |
| - | | 2 eggs |
| - | | 3 ripe banana - mashed |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon baking soda |
| - | | 3 tablespoons sour cream |
| - | | 2 cups flour |
| - | | CREAM CHEESE LAYER: |
| - | | 8 ounces cream cheese - softened |
| - | | 1/3 cup sugar |
| - | | 1 egg |
| - | | 1 tablespoon flour |
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