Hummingbird Muffins
Filled with bananas, pecans, pineapple and spices, and topped with cream cheese icing. These hummingbird muffins are unbelievably delicious!
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
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