Southern-Style Hummingbird Muffins
These Hummingbird Muffins are inspired by the classic Southern hummingbird cake and baked into an easy, brunch-ready muffin.
Servings: 12 muffins
Calories: 302kcal
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.
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.
Nutrition
Calories: 302kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 262mg | Potassium: 97mg | Fiber: 1g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
