Hummingbird Muffins

1
LINDA BAILEY

By
@miffed13

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
18
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • (1) 18.5oz pkg
    yellow cake mix
  • 1/3 c
    vegetable oil
  • (1) 8oz can(s)
    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

Step-by-Step

  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.

Printable Recipe Card

About Hummingbird Muffins

Course/Dish: Fruit Desserts Nuts
Main Ingredient: Flour
Regional Style: American



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