Hummingbird Muffins

Hummingbird muffins.

A riff on the classic Southern Hummingbird cake, these muffins have the same delicious inclusions of mashed ripe bananas and crushed pineapple to keep them moist and tender. Topped with a spiced pecan crumb and large coconut flakes for a light crunch, they’re a quick breakfast pastry that’s anything but ordinary.

Hummingbird Muffins

Yields | 15 muffins |

Pecan Crumb Topping

  • ⅓ cup finely chopped pecans
  • ⅓ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • ¼ tsp cinnamon
  • ⅛ tsp kosher salt
  • 4 Tbsp unsalted butter, melted

Hummingbird Muffins

  • 8 Tbsp (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 ripe banana, mashed (a generous ½ cup)
  • ½ cup crushed pineapple
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¾ tsp cinnamon
  • ⅓ cup whole milk
  • pecan crumb topping (recipe follows)
  • 1½ cups large unsweetened toasted coconut flakes

| Preparation – Pecan Crumb Topping | In a small bowl, combine pecans, flour, sugars, cinnamon and salt. Add butter and mix with a fork until combined and crumbly. Transfer pecan crumb topping to the freezer to chill.

| Preparation – Hummingbird Muffins | Preheat oven to 375°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking oil spray and line with paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar; on medium-high speed, beat until combined, 2 minutes. Add eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add banana, pineapple, baking powder, salt and vanilla; mix until combined. In a bowl, whisk together flour and cinnamon. On low speed, add half of the flour mixture; mix until mostly combined. Add milk; mix until just incorporated. Add remaining flour mixture; mix until mostly combined. Remove bowl from mixer and gently finish combining with a spatula.

Fill each prepared liner approximately ⅔ full (a spring-loaded ice cream scoop works well here). (You will have leftover batter.) Remove pecan crumb topping from freezer; using a fork, break up mixture until loose and crumbly. Generously cover each muffin with pecan crumb topping. Bake, 24 minutes. Remove from oven and top each muffin with coconut flakes. Return to oven to finish baking, 1 to 2 minutes, until golden brown on top and toothpick inserted in the center comes out clean.

Remove from oven and let cool, 5 minutes. Remove muffins from pan and transfer to a wire rack to finish cooling. Repeat baking process with remaining muffin batter. Muffins are best enjoyed the day they’re made, but they can be stored in an airtight container at room temperature for up to three days.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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