HOW TO MAKE HUMMINGBIRD MUFFINS
Click to watch how to make Hummingbird Muffins
Makes: 12 regular muffins Difficulty: Easy
12-hole muffin tray
215g (7.6 oz) Self Raising Flour
200g (7 oz) Brown Sugar
2 teaspoons Cinnamon Powder
125g (4.4 oz) Pecan Nuts, finely chopped
2 large Eggs, lightly beaten
185ml (6.3 fl oz) Vegetable Oil
2 large ripe bananas, mashed (about 1 cup)
130g (4.6 oz) Pineapple pieces, drained then crushed
Cream Cheese Frosting (Optional)
300g (10.6 oz) Icing Sugar
125g (4.4 oz) Cream Cheese, cubed
50g (1.8 oz) Unsalted Butter, room temperature
Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12-hole muffin tray with cupcake cases.
To a large mixing bowl add the self-raising flour, brown sugar, cinnamon and pecan nuts. Stir them together until they are evenly mixed.
In a separate bowl add the beaten eggs, vegetable oil, mashed banana and pineapple pieces. Stir together until evenly mixed.
Make a well in the middle of the dry ingredients. Pour in the bowl of wet ingredients. Gently fold everything together until only just combined. The batter will be lumpy. Split the batter evenly amongst the cupcake cases.
Check the oven has reached the correct temperature. Bake for 25-30 minutes. The muffins are done when the tops are golden brown, they spring back when lightly touched, and a skewer inserted into the middle comes out clean.
Remove from the oven. Let the muffins cool on a wire rack.
To make the cream cheese frosting, add the icing sugar and butter to the bowl of an electric mixer. Beat until sandy. Add cubes of cream cheese until all incorporated. Turn the beater up to medium-high and beat for 5 minutes until thick and fluffy. The frosting looks too thick at first, then becomes pale and light the longer it is beaten.
- Do not overmix muffins or they become rubbery. Only stir until the wet and dry ingredients have just come together evenly.
- You can eat these plain or top with cream cheese frosting.
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