Easy and Wholesale Hummingbird Muffins Recipe!
A couple of years back, I totally fell head over heels for hummingbird cake – I mean, who wouldn’t? It’s like a tropical paradise in every bite! But here’s the thing: as much as I adored it, I couldn’t shake off that nagging guilt of having cake for breakfast (I know, I’m a rebel at heart!). So, being the foodie adventurer that I am, I decided to put my baking skills to the test and create a muffin version of my beloved hummingbird cake. And let me tell you, it was a game-changer! Now, I can enjoy all those dreamy flavors – ripe bananas, sweet pineapple, and crunchy pecans – guilt-free, any time of day. These Hummingbird Muffins are tender, moist, and full of flavor. Each bite is like a little taste of sunshine, instantly brightening your day and lifting your spirits. They’re a delicious spring treat!
Why Are They Called Hummingbirds?
These muffins are called hummingbirds because a cake inspires them with the same name! Pretty neat, huh? The original Hummingbird cake comes from Jamaica and is named after the country’s national bird, the hummingbird. Just like the cake, these muffins are bursting with tropical flavors like bananas, pineapple, and pecans. They’re like a sweet little nod to the Caribbean in every bite! Whether it’s a cozy breakfast with family or a fun-filled brunch with friends, these muffins bring people together. They’re also perfect for snacking on the go or indulging in a little afternoon pick-me-up.
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: It provides structure to the muffins. Measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking powder and baking soda: Leavening agents that help the muffins rise. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Enhances the flavors and balances the sweetness. : I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Spices: You’ll need ground cinnamon, allspice, and nutmeg, a trio of spices that infuse the muffins with warmth and depth. Ripe banana: Adds natural sweetness and moisture. Ensure your bananas are ripe for the best flavor. Milk: Provides additional moisture to the batter. You can use dairy or non-dairy milk. Vinegar: Reacts with the baking soda to create lift and tenderness. Apple cider vinegar or white vinegar will work great. Oil: Keeps the muffins moist and tender. Use a neutral-tasting oil, such as, vegetable, canola oil, or extra light olive oil. I do not recommend using regular olive oil because the taste is too strong. Granulated sugar and brown sugar: Sweetens the muffins and contributes to their golden brown color. For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the muffins have the perfect texture with a deeper caramelized flavor. Crushed pineapple: It adds sweetness and a tropical flair. Don’t drain it; the juices will add flavor and moisture to the cake. Pure vanilla extract: Enhances the overall flavor profile. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Pecans: They offer a delightful crunch and nuttiness to the muffins. Feel free to omit or substitute your favorite nut, but pecans are the classic choice. While it’s not mandatory, I recommend toasting your pecans for the best flavor. You can leave them out without replacing them with anything.
For The Crumble (optional):
You’ll need granulated sugar, all-purpose flour, salt, and unsalted butter. The crumble on top will Create a buttery, crumbly topping that adds textural contrast to the muffins, but it’s totally optional.
Process Overview: How To Make Hummingbird Muffins Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl. Set aside.
Step 2 – Combine Wet Ingredients
In a mixing bowl, mash the bananas with a fork. Add milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla; mix to combine.
Step 3 – Mix Wet and Dry Ingredients
Add dry ingredients to the wet ingredients; mix to combine. Add the chopped pecan and mix to incorporate.
Step 4 – Fill the Muffin Tin
Fill the muffin cups right to the top. Optional: Make the crumble by adding the sugar, flour, and salt to a medium bowl and stirring to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Then sprinkle the tops with the crumble.
Step 5 – Bake
Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Food Allergy Swaps
Dairy-Free: Substitute dairy milk with your favorite non-dairy alternatives, such as soy or oat milk. Nut-Free: If you have nut allergies, omit the pecans or replace them with seeds like sunflower or pumpkin seeds for added crunch. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake 11-13 minutes at 350° F (180° C). Add Coconut: Craving a touch of coconutty goodness? Feel free to add ½ cup of unsweetened grated coconut to the batter for an extra layer of flavor and texture.
Storing and Freezing Instructions
To store leftover muffins, place them in an airtight container at room temperature for up to 3 days. Freeze: Let the muffins cool completely, then freeze them in a single layer on a baking sheet. Transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw at room temperature or reheat in the microwave before serving.
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Recipe Card 📖
