Hummingbird Muffins
These Hummingbird Muffins are tropical-inspired treats made with ripe bananas, crushed pineapple, warm spices, and toasted pecans—topped with a buttery brown sugar streusel for irresistible crunch. Moist, flavorful, and perfect for breakfast or snacking!
Ingredients
For the Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground allspice
- 3 ripe bananas mashed
- 1 8 ounce can crushed pineapple, drained and squeezed dry
- ½ cup white sugar
- ¼ cup packed brown sugar
- ½ cup salted butter melted
- ¼ cup whole milk
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup chopped toasted pecans
For the Streusel
- ¼ cup all-purpose flour
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons salted butter
- 1/3 cup chopped toasted pecans
Instructions
- Preheat the oven to 350°F (180°C) and line 12 muffin cups with paper liners or coat with cooking spray.
- In a small bowl, whisk together flour, baking powder, cinnamon, salt, baking soda, and allspice.
- In a large bowl, whisk together mashed bananas, crushed pineapple, white sugar, brown sugar, melted butter, milk, egg, and vanilla extract.
- Fold in the dry ingredients until just combined. Add pecans and fold in.
- Fill the muffin cups with batter.
- Make the streusel by combining flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly, then stir in pecans.
- Sprinkle the streusel on top of each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Pineapple Tip: Squeeze the pineapple well to prevent soggy muffins.
- Butter Tip: Use melted butter slightly cooled so it doesn’t scramble the egg.
- Nut-Free Option: Omit pecans or substitute with oats in the streusel for crunch.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer.