These Hummingbird Muffins are my take on a Southern hummingbird cake, reworked into an easy, everyday muffin that still delivers big flavor. Inspired by my grandmother Olga Mae's special occasion cake, they bake up quickly and fit right in at breakfast or brunch.
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These Hummingbird Muffins keep the flavors Southerners love in a hummingbird cake, while shifting the format into something easier and more brunch friendly. They are lighter than cake, perfectly portioned, and are finished with a simple streusel that adds a bit of texture without tipping them into dessert territory. Think of them as a breakfast-friendly version of a classic.
Hummingbird cake has long been a Southern favorite. Known for its banana base, crushed pineapple, and a bit of shredded coconut, it has a little bit of a Jamaica meets the South vibe. My grandmother Olga Mae usually baked one (or her cream cheese pound cake) for holidays and gatherings, and she always added pecans from the tree in her backyard. When I set out to turn that cake into a muffin, including pecans felt like the right move, and I think you'll agree!
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Why you'll love this recipe
- Classic flavors - Inspired by traditional hummingbird cake ingredients.
- Quick and simple - No mixer and minimal prep required.
- Great texture - Soft crumb with a crisp, buttery streusel.
- Brunch-ready - Easy to make and serve.
- Flexible recipe - Simple to adapt with what you have on hand.
This is a simple, reliable muffin recipe that delivers classic hummingbird cake flavors baked into a muffin that fits right into breakfast or brunch.
Ingredients & Substitutions
The photo below shows everything you need to prepare this recipe. Here are the key ingredients and how they can be substituted if needed.
- Bananas - Use a very ripe banana for best flavor and moisture.
- Sour cream - You can substitute with Greek yogurt, or that Southern staple, buttermilk. Both work well and add richness and tenderness.
- Pecans - Walnuts work well if needed. Leave them out if anyone has a nut sensitivity.
- Shredded coconut - Unsweetened is ideal, but sweetened will also work.
- Crushed pineapple - to avoid adding too much liquid, be sure to drain your crushed pineapple and pad it dry with paper towels before adding. If you can only find pineapple in chunks, feel free to pop it into the food processor to chop, but make sure to drain and pat dry very well before and after chopping it.
- Cinnamon - This is the traditional spice used in a hummingbird cake, but a pinch of nutmeg and ginger would be very welcome here.
See recipe card below for a full list of ingredients and measurements.
Cynthia's Recipe Review
These Hummingbird Muffins are soft, flavorful muffins with just enough sweetness to feel special without being heavy. Banana, pineapple, coconut, and pecans come together in a soft, well-balanced muffin that feels familiar and unfussy. They disappear quickly every time I make them.
Quick Recipe Video
Step-by-Step Instructions
This is a straightforward muffin recipe with no complicated techniques. Follow the steps below and use the process photos as a guide.
- Step 1: Line a muffin pan with paper liners and lightly spray them with nonstick spray. Preheat the oven to 425F.
Step 2: Make the streusel by combining flour, sugars, cinnamon, and salt. Drizzle in melted butter and mix with a fork until crumbly. Set aside.
Step 3: In a medium bowl, whisk together the dry muffin ingredients including flour, sugar, baking powder, baking soda, salt, pecans, and coconut.
Step 4: In a large bowl, mash the banana with a fork. Whisk in the eggs, sour cream, and vanilla, then slowly whisk in the melted butter. Add the crushed pineapple and mix.
Step 5: Fold the dry ingredients into the wet ingredients just until combined. If time allows, let the batter rest for 15 minutes.
Step 6: Divide the batter evenly between the muffin wells.
Step 7: Top each muffin with streusel, keeping it centered on top.
Bake: Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F without opening the oven door. Continue baking for 15 to 18 minutes. Cool briefly, then serve warm or at room temperature.
Cynthia's Helpful Tips
- Fork it: It is essential that you use a fork to make your streusel topping. If you use a spatula or a spoon you will form a paste. A fork will give you those little clumpies that you're looking for.
- Toast the pecans - This adds texture prevents a raw nut flavor.
- Do not overmix - Stir just until the flour is incorporated.
- Rest the batter - A short rest improves texture and rise.
- Keep it together - Use a ring cutter or a mason jar lid to direct where your streusel goes and then pat it gently to adhere to the top of the muffin. It stays crisp and looks cleaner once baked.
Recipe FAQs
Yes. Bake and store tightly covered at room temperature for up to 3 days at room temperature
Technically the answer is yes. You can freeze fully cooled muffins for up to 2 months, but they may lose some of their soft texture. These are so easy to make I would recommend making them fresh.
They are firmly in muffin territory, just with classic cake flavors, although you can bake all the batter in a loaf pan for 50 to 55 minutes, if you realy want a cake-ish experience.
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Southern-Style Hummingbird Muffins
Recommended Equipment
Ingredients
Streusel Topping
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter melted and cooled
Muffins
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup toasted pecans finely chopped
- ½ cup shredded coconut
- ½ cup mashed banana from 1 banana
- 2 large eggs room temperature
- ½ cup sour cream or Greek yogurt room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted and cooled
- ½ cup crushed pineapple drained and pat dry
Instructions
- Line a muffin pan with paper liners and lightly spray the liners with nonstick spray. Preheat the oven to 425°F.
- Make the streusel topping. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and kosher salt. Drizzle in the melted and cooled butter and mix with a fork until a crumbly texture forms. Set aside.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, kosher salt, toasted pecans, and shredded coconut.
- In a large mixing bowl, mash the banana with a fork. Add the eggs, sour cream, and vanilla extract and whisk until smooth. While whisking, slowly drizzle in the melted and cooled butter. Mix in the crushed pineapple.
- Add the dry ingredients to the wet ingredients and mix with a silicone spatula just until the last streak of flour disappears. Do not overmix. If time allows, let the batter rest for 15 minutes.
- Divide the batter evenly between the prepared muffin wells. Top each muffin with about 1 tablespoon of streusel, using a ring mold or mason jar lid to help keep it centered on top. Lightly pat the streusel to help it adhere.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 15 to 18 minutes, or until a skewer inserted into the center muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool for an additional 15 minutes before serving.
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Notes
- Use very ripe bananas for the best flavor and moisture.
- Toast the pecans before chopping to enhance their flavor.
- Do not overmix the batter or the muffins will be dense.
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