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hummingbird muffins

miffed13 avatar
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.

yield 18 serving(s)
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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