Hummingbird Muffins
Traditional hummingbird cake, a moist spice cake featuring bananas, pineapple, pecans, and a cream cheese frosting, transforms into the perfect on-the-go breakfast in these decadent muffins. These muffins have a tender crumb thanks to the moisture in the fruit and an addition of sour cream in the batter, along with a generous swirl of tangy Cream Cheese Filling baked into the center of the muffins.
Hummingbird Muffins
Makes 12 muffins
Servings 12 muffins
Ingredients
2½ cups (280 grams) unbleached cake flour2½ teaspoons (13 grams) baking powder1¼ teaspoons (4 grams) kosher salt1 teaspoon ground cinnamon2 (8-ounce) cans (454 grams) crushed pineapple in juice, pressed and well drained1 cup (227 grams) mashed ripe bananas (about 3 medium bananas)1 cup (220 grams) firmly packed light brown sugar¾ cup (180 grams) sour cream, room temperature1/3 cup (76 grams) unsalted butter, melted and warm (110°F/43°C to 115°F/46°C)¼ cup (56 grams) neutral oil2 large eggs (100 grams), room temperature1 tablespoon (13 grams) vanilla extract¾ cup (85 grams) finely chopped toasted pecansCream Cheese Filling (recipe follows)Garnish: finely chopped pecans
Instructions
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
In a large bowl, whisk together pineapple, bananas, brown sugar, sour cream, melted butter, oil, eggs, and vanilla. Gradually stir in flour mixture just until combined. Fold in pecans. Cover and refrigerate overnight.
Preheat 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, scoop batter into prepared muffin cups (about 124 grams each).
Spoon Cream Cheese Filling into a pastry bag, and cut a ½-inch opening in tip. Pipe about 1½ tablespoons (25 grams) filling into center of batter in each cup, being careful not to touch bottom or sides of cups. Using a wooden pick, swirl a bit of filling into top of batter. Garnish with pecans, if desired.
Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake until a wooden pick inserted in center of muffin (not filling) comes out clean and an instant-read thermometer inserted in center of muffin (not filling) registers 205°F (96°C), 14 to 16 minutes more. Let cool in pans for 10 minutes. Serve warm, or remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Notes
Pro Tip: Chilling muffin batter overnight encourages the tall, bakery-style domes that every muffin deserves.
Cream Cheese Filling
Makes about 1 1/3 cups
Ingredients
1 (8-ounce) package (226 grams) cream cheese, softened¼ cup (50 grams) granulated sugar1 tablespoon (8 grams) all-purpose flour1 large egg (50 grams), room temperature1 teaspoon vanilla extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and flour at medium speed until smooth and well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat at medium speed until smooth and well combined, about 2 minutes, stopping to scrape sides of bowl. Use immediately, or refrigerate in an airtight container for up to 2 days.
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