Hummingbird Muffins - Bake from the Beginning

      Traditional hummingbird cake, a moist spice cake with bananas, pineapple, pecans, and a cream cheese frosting, is reimagined as a convenient breakfast option in these indulgent muffins. The muffins feature a tender texture, thanks to the fruit’s moisture and the addition of sour cream in the batter, as well as a delightful swirl of tangy Cream Cheese Filling baked right into the center.

      Yields 12 muffins

      2½ cups (280 grams) unbleached cake flour

      2½ teaspoons (13 grams) baking powder

      1¼ teaspoons (4 grams) kosher salt

      1 teaspoon ground cinnamon

      2 (8-ounce) cans (454 grams) crushed pineapple in juice, pressed and well drained

      1 cup (227 grams) mashed ripe bananas (approximately 3 medium bananas)

      1 cup (220 grams) firmly packed light brown sugar

      ¾ cup (180 grams) sour cream, at room temperature

      1/3 cup (76 grams) unsalted butter, melted and warm (110°F/43°C to 115°F/46°C)

      ¼ cup (56 grams) neutral oil

      2 large eggs (100 grams), at room temperature

      1 tablespoon (13 grams) vanilla extract

      ¾ cup (85 grams) finely chopped toasted pecans

      Cream Cheese Filling (recipe below)

      Garnish: finely chopped pecans

      In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a large bowl, mix together the pineapple, bananas, brown sugar, sour cream, melted butter, oil, eggs, and vanilla. Slowly add the flour mixture and stir until just combined. Gently fold in the pecans. Cover the bowl and refrigerate overnight.

      Preheat the oven to 400°F (200°C). Line every other cup of 2 (12-cup) muffin pans with paper liners. Using a ½-cup spring-loaded scoop, fill the prepared muffin cups with batter (about 124 grams each). Place the Cream Cheese Filling into a pastry bag and cut a ½-inch opening in the tip. Pipe about 1½ tablespoons (25 grams) of filling into the center of each muffin cup, avoiding contact with the bottom or sides. Using a wooden pick, swirl a small amount of filling into the top of the batter. If desired, sprinkle with pecans.

      Bake for 5 minutes. Lower the oven temperature to 375°F (190°C) and continue baking until a wooden pick inserted into the center of the muffin (not the filling) comes out clean, and an instant-read thermometer reads 205°F (96°C) in the center of the muffin (not touching the filling), around 14 to 16 minutes more. Allow to cool in the pans for 10 minutes. Serve warm, or remove from pans and cool completely on a wire rack. Store in an airtight container for up to 3 days.

      Pro Tip: Chilling the muffin batter overnight helps achieve tall, bakery-style domes that every muffin should have.

      We’d love to hear your feedback!

      Cream Cheese Filling

      Yields about 1 1/3 cups

      1 (8-ounce) package (226 grams) cream cheese, softened

      ¼ cup (50 grams) granulated sugar

      1 tablespoon (8 grams) all-purpose flour

      1 large egg (50 grams), at room temperature

      1 teaspoon vanilla extract

      In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, granulated sugar, and flour on medium speed until smooth and well combined, about 1 to 2 minutes, stopping to scrape down the sides of the bowl. Add the egg and vanilla; beat on medium speed until smooth and well blended, roughly 2 minutes, again stopping to scrape the sides. Use immediately or refrigerate in an airtight container for up to 2 days.

      We’d love to hear your feedback!