Moist, tender, and bursting with tropical flavor — Hummingbird Muffins are a delightful twist on the classic Southern hummingbird cake. Packed with banana, pineapple, and a touch of cinnamon, they’re perfect for breakfast, snacks, or a sweet treat any time of day.
Origin Hummingbird Muffins
Hummingbird cake has roots in the American South, particularly in the Carolinas and Tennessee, and first gained national fame in the 1970s. These muffins keep all the warm, fruity character in an easy, portable form.
What I Love About This Recipe
They’re incredibly soft and flavorful without being overly sweet. The banana and pineapple make them naturally moist, and they freeze beautifully for grab-and-go breakfasts.
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Hummingbird Muffins
Course: Desserts4
servings30
minutes40
minutes220
kcalIngredients
1½ cups all-purpose flour
¾ cup sugar
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
2 large eggs
⅓ cup vegetable oil
1 tsp vanilla extract
1 cup mashed ripe banana (about 2 bananas)
½ cup crushed pineapple, drained
½ cup chopped pecans or walnuts (optional)
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- In another bowl, whisk eggs, oil, and vanilla until combined. Stir in mashed banana and crushed pineapple.
- Add wet ingredients to dry ingredients and mix gently just until no dry streaks remain. Fold in nuts if using.
- Divide batter evenly among muffin cups.
- Bake 18–22 minutes, until tops are golden and a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Notes
- For extra indulgence, top with a dollop of cream cheese frosting.
- You can substitute whole wheat flour for half the all-purpose flour.
- Muffins keep in an airtight container for up to 3 days or freeze up to 2 months.
