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hummingbird muffins

miffed13 avatar
a recipe by
LINDA BAILEY
@miffed13
STERLING HEIGHTS, MI

These muffins are a modern day version of the 1950's-style Hummingbird Cake, but still filled with delicious nuts, cinnamon, and fruit! Very addicting and great with hot coco.

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serves 18
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For hummingbird muffins

  • (1) 18.5oz pkg
    yellow cake mix
  • 1/3 c
    vegetable oil
  • (1) 8oz can
    crushed pineapple, well drained with juice reserved
  • 3
    eggs
  • 1 tsp
    ground cinnamon
  • 1
    ripe banana, cut up
  • 3/4 c
    chopped walnuts, divided
  • 1/2 c
    chopped maraschino cherries, well drained, divided

How To Make hummingbird muffins

  • 1
    Preheat oven to 350 degrees F. Coat 18 muffin cups with cooking spray. In a large bowl, combine cake mix, oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup; add it to bowl then beat with an electric mixer until mixture is thoroughly combined.
  • 2
    Stir in banana, 1/2 cup walnuts, and 1/4 cup cherries; mix well then pour into prepared muffin cups. Sprinkle with remaining nuts and cherries. Bake 22 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 to 15 minutes, then remove from muffin cups. Let cool completely.
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