I can’t quite remember the very first time I had hummingbird cake, but it was definitely some time ago when I was living in Tallahassee, which is actually pretty southern once you get out into the suburbs away from the hustle and bustle of the Florida State campus. I was blown away at how much I loved it.
I have always loved banana flavors and carrot cake so it’s only natural that hummingbird cake would instantly become one of my favorite cakes ever. I adore the warm flavors of banana and cinnamon and the added touch of crushed pineapple and nuts. It’s just dreamy and I haven’t had it in forever!
Making a huge hummingbird cake for no reason would be pretty dangerous just sitting on my counter tempting me so hummingbird muffins seemed like a perfect compromise!
These muffins are a bit indulgent in the way of butter and are sweetened with brown sugar, but it’s much less compared to traditional hummingbird cake. And while I am madly in love with cream cheese frosting, I opted for some additional chopped nuts on top instead. Streusel topping would also be glorious if you’d prefer it, but I wanted to keep these lighter.
These muffins are fabulous for weekend baking or brunches. I made a batch and me and the girls ate a couple and stuck the rest in the freezer for snacks.
I opted to brown the butter for these. Browned butter is magical and adds incredible flavor to baked goods. If you are crunched for time or don’t feel like browning your butter, you can always just melt it in the microwave if you prefer!
- 1/2 cup unsalted butter
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 2/3 cup light brown sugar
- 1/2 cup crushed pineapple plus 2 tablespoons juice
- 1 large egg
- 1/3 cup milk (or buttermilk)
- 2 cups all-purpose flour (or whole wheat)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup chopped pecans or walnuts
- Preheat oven to 350 degrees F. Add the butter to a small saucepan over medium high heat. Stir the butter constantly until the butter begins to brown, about 3-4 minutes. Remove from the heat and let cool for 5 minutes. Alternatively, if you want to skip the browning, you can melt the butter in the microwave.
- Add the mashed bananas to a large mixing bowl along with the brown sugar. Once combined, stir in the melted butter, the crushed pineapple plus two tablespoons of the reserved juice from the can, the egg, and the milk.
- In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, and salt. Fold the dry ingredients in with the wet ingredients, careful to not overmix. Then fold in the chopped pecans.
- Spray a muffin tin with cooking spray (or use muffin liners). Divide the batter evenly amongst each cavity. If desired, top with additional chopped nuts on top. Bake for approximately 25 minutes or until a toothpick inserted comes out clean. Let cool.
If you want to add extra chopped nuts to the top of your muffins as I have done in the photos, add an additional 1/2 cup nuts.
Serving Size:1 muffin
Amount Per Serving: Calories: 269 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 36mg Sodium: 197mg Carbohydrates: 35g Fiber: 2g Sugar: 15g Protein: 4g