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Hummingbird Muffins

Filled with bananas, pecans, pineapple and spices, and topped with cream cheese icing. These hummingbird muffins are unbelievably delicious!
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dessert, Snack
Servings 12 muffins

Equipment

  • 12 hole muffin tin
  • Muffin cases (or use non-stick cake pan spray)
  • Large bowl and medium bowl
  • Whisk
  • Spatula

Ingredients
  

  • 300 g plain flour
  • 2 + 1/2 tsp baking powder level
  • 1/2 tsp bicabonate of soda level
  • 1/2 tsp salt level
  • 1 + 1/2 tsp cinnamon level
  • 1/4 tsp nutmeg level
  • 75 g caster sugar
  • 75 g light brown sugar light muscovado sugar is a good alternative (if using light muscovado sugar, sift to remove lumps)
  • 100 g chopped pecans
  • 30 g melted butter
  • 30 ml sunflower or vegetable oil
  • 170 ml buttermilk room temperature (you can use an alternative milk, though they might be slightly less moist)
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 435 g tin of pineapple chunks in juice 435g tin net weight (I use Del Monte). After draining, mashing and chopping, end weight should be around 220g)
  • 230 g mashed bananas about 2 medium bananas

Pecan topping

  • 25 g chopped pecans

Cream cheese icing drizzle

  • 50 g cream cheese softened/room temperature
  • 25 g butter softened/room temperature
  • 100 g sifted icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

Instructions
 

  • Preheat oven to 220°C/200°C fan. Line your muffin tray with muffin cases or spray with non-stick spray.
  • In a large bowl whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, caster sugar, light brown sugar and chopped pecans until combined. Set aside.
  • Mash the bananas with a potato masher and set aside.
  • Sieve the pineapple chunks to drain the juice. Mash them with a potato masher, then chop them into smaller chunks with a knife.
    Drain any leftover pineapple juice. End weight should now be around 220g (original weight of the tin with juice was 435g).
  • In a medium bowl whisk the melted butter, oil, buttermilk, egg, vanilla extract, pineapples and bananas until combined.
  • Pour this wet mixture into the large bowl of dry ingredients, and fold together with a wooden spoon or rubber spatula until just combined. Try not to over-mix or this will make the muffins dense.
  • Fill each muffin case all the way to the top. They will look slightly over-filled - that's ok!
  • Sprinkle the 25g of chopped pecans on top of each muffin before placing in the oven.
  • Place the muffin tray onto the middle shelf of your preheated oven. Set a timer for 5 minutes. This initial 5 minutes at high temperature allows the muffins to rise more rapidly.
  • At the 5 minute point, without opening the oven door, drop the oven temperature to 180°C/160°C fan. Bake the muffins for a further 15 minutes.
  • Remove the muffin tray from the oven and place onto a wire rack. After 5 minutes remove the muffins from the tray and place them on the wire rack to cool completely.

Cream Cheese Icing

  • In a medium bowl beat the softened butter and cream cheese together with a wooden spoon until combined and smooth with no lumps (takes around 1 minute)
  • Add the sifted icing sugar all at once and slowly beat togther again until combined and smooth (around 30 seconds to 1 minute).
  • Now add the vanilla extract and milk, and beat once more briefly until combined and smooth.
  • It should now be a runny consistency to allow you to drizzle it over the muffins.
  • I use a knife to drizzle it over the muffins, and hold it above a plate to catch excess icing!
  • Best eaten within around 4 days. Store in an airtight container at room temperature.

Notes

If you’ve tried this recipe, tag @bakerjoblog on Instagram, Facebook, Pinterest or Twitter and/or use #bakerjoblog!
Keyword banana, cream cheese frosting, Cream cheese icing, hummingbird, hummingbird cake, hummingbird muffins, muffins, pecans, pineapple