Simple Muffin Recipes Archives - RecipeWikki https://recipewikki.com/tag/simple-muffin-recipes/ Wikipedia of Awesome Taste Sat, 05 Jul 2025 10:09:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Simple Muffin Recipes Archives - RecipeWikki https://recipewikki.com/tag/simple-muffin-recipes/ 32 32 Hummingbird Muffins https://recipewikki.com/hummingbird-muffins/ Sat, 05 Jul 2025 10:09:55 +0000 https://recipewikki.com/?p=8294 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 […]

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]]> 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.

Also Read : Indian Saag (Spiced Leafy Greens Curry)

Hummingbird Muffins
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Hummingbird Muffins

Recipe by RecipeWikkiCourse: Desserts
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

220

kcal

Ingredients

  • 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.

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