Embark on a tropical journey with these exquisite Hummingbird Muffins. A symphony of ripe bananas and tangy pineapple harmonizes in a moist, tender crumb, crowned with a crisp, nutty streusel. These lightly sweet muffins are perfect for a delightful breakfast or a guilt-free indulgence.

Follow The Directions

01

Step

Prepare & Preheat: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin with paper liners or grease well. (5 minutes)

02

Step

Dry Ingredients (Batter): In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and allspice until well combined. (3 minutes)

03

Step

Wet Ingredients (Batter): In a large bowl, mash the bananas. Add the drained pineapple, granulated sugar, brown sugar, melted butter, milk, egg, and vanilla extract. Whisk until smooth. (5 minutes)

04

Step

Combine (Batter): Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the chopped pecans. (5 minutes)

05

Step

Fill Muffin Cups: Fill each muffin cup almost to the top with the batter. (3 minutes)

06

Step

Streusel Topping: In a separate small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans. (7 minutes)

07

Step

Top Muffins: Sprinkle the streusel topping evenly over the muffin batter in each cup. (2 minutes)

08

Step

Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (25 minutes)

09

Step

Cool: Let the muffins cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

For best results, ensure your bananas are very ripe and spotty for maximum flavor.
Squeezing the pineapple dry is crucial to prevent the muffins from becoming soggy.
Toast the pecans for a deeper, richer flavor. Simply bake them at 350°F (175°C) for 5-7 minutes, or until fragrant.
Don't overmix the batter; a few lumps are okay. Overmixing can lead to tough muffins.
For a hint of extra spice, add a pinch of ground nutmeg to the batter or streusel.
Store the cooled muffins in an airtight container at room temperature for up to 3 days.