A southern classic becomes a new breakfast treat in these Hummingbird Muffins…what a perfect excuse to eat cake for breakfast!
Have you heard of Hummingbird Cake? It’s an old Southern classic recipe that ran in Southern Living Magazine back in February of 1978. Mrs. L.H. Wiggins submitted the original recipe and it has since become Southern Living’s most requested recipe. How it got it’s name, nobody knows for sure….maybe because the sweet flavor is something hummingbirds would love? I’m just guessing, but I do know for sure that the pineapple-banana-cinnamon flavor combination is a sure hit. Since I don’t always have an occasion to make a 3-layer cake, but I love this cake so much, I decided to give it a whirl and revise it into a muffin recipe. And I’m sure glad I did…these hummingbird muffins are AH-MAZING! And who doesn’t want to eat cake for breakfast?
Muffins are one of my favorite things to bake. They are usually quick and easy and people just love freshly baked muffins. It makes them feel special and I am all about baking as a way to show someone I care. When I am on a food styling job, I often bring muffins or coffeecake to serve up as a mid-morning treat to have with coffee. It keeps everyone in a good mood and helps keep hunger at bay in case we have a late lunch. These Hummingbird muffins are definitely going to be my new go-to muffin recipe, as I have had several requests for the recipe. Let’s chat about what makes them so awesome!
First things first…the name. What’s not to love about hummingbirds? Can’t argue with such a cute name! Second, the flavor. These have a flavor combo of mashed bananas and crushed pineapple with just a hint of cinnamon that can’t be beat! And all that fruit makes them extra moist! (Sorry…I know that’s one of the most-hated words, but there really is no other way to describe these!). Third, is the nutty streusel topping. You all know how much I love a crumble topping. I even ate the bottom of one of these babies first, so I could save the crumbly top for last. Finally, the icing. Isn’t everything better with a little frosting drizzle? It definitely is in my book!
And the best part of all about this recipe…..they are super easy to make! You start by mixing up the streusel topping; set that aside and then mix up your batter. Leave your mixer in the cupboard; all you need is a large bowl and a spoon. Muffins ALWAYS do best if they are hand mixed with a spoon. Over-mixing makes muffins have a pointed top, instead of a nice rounded dome and also makes them tough. Mixing by hand, just until the flour is moistened and everything is combined will mean your muffins will look and taste wonderful.
Once your batter is mixed, you just divide it evenly among 12 paper-lined muffin cups and sprinkle on the streusel. I went all out and it may seem like a lot of crumbs, but use them all up and load them on, you’ll be glad you did. They should look like this before the go in the oven:
Pop them in the oven and bake until they are golden brown and a toothpick inserted comes out clean. TA-DAA…….
Allow them to cool in the pan for about 5 minutes, while you mix up your icing in a little bowl and then drizzle away!
That’s it! So the next time you need a little mid-morning treat or something fabulous for your weekend breakfast, mix up this southern-classic-turned-muffin! I think Hummingbird Muffins will become your new go-to muffin recipe. as well. Happy Baking!
Tips and Tricks for Your Best Baking:
- Use ripe or overipe bananas for the best banana flavor; mash thoroughly with a fork, but don’t puree.
- Lightly spoon flour into measuring cup and level off; don’t scoop flour directly with measuring cup or it will be too compact and muffins will be heavy.
- Mix batter by hand, just until all the dry ingredients are moistened; be sure to scrape the sides of the bowl.
- Divide batter evenly among muffin cups.
- Use paper cupcake liners for easy pan removal.
- Allow muffins to cool for 5 minutes before drizzling with icing.
- Cool muffins completely before storing in an airtight container.
Yields 12 muffins
15 minPrep Time
15 minCook Time
30 minTotal Time
- 3/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons butter, melted
- 1/3 cup chopped pecans
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1 (4-oz. can) crushed pineapple in juice (1/2 cup) (do not drain)
- 1 medium ripe banana, mashed (1/2 cup)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 3-5 teaspoons milk
- Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners; set aside.
- Make streusel: In medium bowl, stir together 3/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon. Add melted butter and mix with a spoon until it forms large crumbs. Stir in pecans. Set aside.
- Make muffin batter: In large bowl, stir together 1 1/2 cups flour, 3/4 cup sugar, baking soda, salt and 1/2 teaspoon cinnamon; set aside. In small bowl, whisk together eggs, oil and 1 teaspoon vanilla until well combined. Stir in pineapple and mashed banana.
- Add egg mixture to flour mixture and stir with a spoon, scraping sides of bowl, just until dry ingredients are moistened and ingredients are blended.
- Divide batter evenly among paper-lined muffin cups. Sprinkle streusel over batter in pan. Bake at 350 degrees F. for 15-18 minutes, until toothpick inserted comes out clean. Cool 5 minutes in pan. Transfer to cooling rack.
- Prepare icing: In small bowl, stir together powdered sugar, 1/2 teaspoon vanilla and 3 teaspoons milk. Stir until smooth, adding additional milk if needed to create desired consistency. Drizzle icing over muffins. Serve warm or cool completely and store in airtight container/