Banana Cream Cheese Muffins with Streusel Topping

Banana bread was my introduction into baking, and for the longest time it was what I was known for. It took me a long time to start venturing out into cupcakes, cakes, and other snacks. The hubby and I are going to the family lake house this weekend, and I have some perfectly blackened bananas just waiting to be make into bread! I know the family will be happy if I show up with banana bread, but this time I'm adding a little twist. I've started making muffins filled with a cream cheese filling and a streusel topping. The original recipe was from the women's guild at my childhood church. I've taken some liberties with it, and made it my own. I'll post the substitutions I made at the end.

Can you tell I've used this a lot?

CREAM CHEESE FILLING:

-4oz cream cheese

-2 c sugar

-2Tbs milk

Blend in a mixer, spoon into a piping bag, and pipe into the center of each batter cup.

STREUSEL TOPPING:

There are tons of ways to make this. You can add flaxseed, chia seeds, skip the granola, or whatever you like.

-1c granola

-1/2c rolled oats 

-2Tbs brown sugar

-2Tbs butter

-Squeeze of honey

-Dash of cinnamon

 Combine all with fingers or a fork. Sprinkle desired amount onto each battered cup before baking.

Since I made muffins instead of bread, I cut my baking time down. For regular size muffins I bake them for 30 min, and for minis I bake them for about 20 min.

RECIPE SUBSTITUTIONS:

I rarely make the same thing the same way twice. These are some of the substitutions I often use.

-1/2 c BUTTER SPREAD if I don't have the real stuff.

-1/2 c SUGAR and 1/2 c BROWN SUGAR (I usually leave out the other 1/2 cup).

-You can use HONEY also for more depth of sweetness.

-Not that this is a healthy recipe, but I usually use 1/2 c ALL PURPOSE FLOUR and 1/2 c WHOLE WHEAT OR MULTIGRAIN FLOUR to make it a touch healthier.

-I usually use ALMOND MILK, because that's what I have around. SOY MILK works also.

-If I have it in the fridge, I throw in 1/2 c SOUR CREAM or YOGURT for added moistness.

-I'm also guilty of adding a dash of BOOZE to almost everything I bake. Dark or spiced rum work great with banana bread!

-And the best tip of all, wait until your bananas are almost black. They are at their sweetest and give the bread the best flavor.

Good Luck!