1. Preheat oven to 375F. Line a jumbo 6-count muffin tin or standard 12-count muffin tin with liners. You can also make your own liners. To make your own liners cut parchment paper into squares (6×6 inches for jumbo, 5×5 inches for standard). Place the parchment paper square in the muffin tin, then use a cup or glass to press the liner into the muffin cavity to create the shape. The liner won’t stay down, most likely, until you add the muffin batter.

2. Make the caramel. In a medium saucepan, add sugar. Cook over medium heat, stirring constantly with a wooden spoon, heat proof spatula, or whisk, until the sugar is dissolved.

Reduce the heat to low and add in the butter, stirring constantly until the butter is melted and combined.

Very carefully, pour in the heavy cream. The mixture will bubble rapidly, because the cream is colder than the caramel mixture. Once all of the heavy cream has been added, stop stirring and increase heat to medium.

Allow mixture to boil for 45 seconds.

Remove from the heat and add in the salt. The caramel will be very thin at this point and will thicken as it cools.

3. Make the muffins. In a large bowl, add bananas and mash with a fork. Add in the melted butter, oil, milk, brown sugar, egg, Greek yogurt and vanilla extract. Whisk to combine.

Add in the sifted flour, baking soda and salt. Whisk just until combined.

4. Get ready to bake. Scoop half the batter into the prepared muffin tins. Add a scoop of caramel on top of the muffin batter (roughly 1 tablespoon for jumbo and 1 ½ teaspoons for standard size). Add remaining muffin batter on top.

5. Bake. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

6. Make the cream cheese filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, beat the softened cream cheese, powdered sugar and vanilla extract until smooth and combined. Place cream cheese filling in a piping bag, or a zip-top bag with one corner snipped off.

7. Assemble. Use a spoon to scoop the center of the muffin out (do not scoop all the way to the bottom). Reserve the top that you scooped out. Pipe a dollop of cream cheese filling into the center, then add a scoop of salted caramel. Finish with another small dollop of cream cheese filling if desired, then place the top, that you reserved, of the muffin back on top. I like to cut the top so that it is mostly flat, removing the center part that was sticking down into the muffin. This way the top piece fits easier on top of the muffin.

8. Serve and enjoy!