HUMMINGBIRD MUFFINS

At Mama Bird, we believe food is one of the simplest ways to show love. This Hummingbird Breakfast Muffin is one of our favorites warm with banana, pineapple, toasted pecans, coconut, and just a hint of spice. We’re sharing this recipe with you as a small thank-you for spending your time with us. Whether you bake these for someone you love or just for yourself, we hope they make your kitchen smell incredible and your day a little sweeter. Happy Valentine’s Weekend from all of us at Mama Bird.

Makes: 24 muffins
Active Time: 40-45 minutes
Bake Time: 20–24 minutes

Ingredients

Wet Ingredients

• 3 large eggs

• 1 egg yolk

• ¾ cup unsalted butter, melted and cooled

• 3 tablespoons neutral oil (avocado, grapeseed, or light olive oil)

• 1 teaspoon vanilla extract

• 1 teaspoon rum extract (optional)

• 3 large overripe bananas, mashed

• 1¼ cups crushed pineapple with juice

• ½ cup buttermilk

• 2 tablespoons sour cream

Dry Ingredients

• 2½ cups all-purpose flour

• ⅓ cup almond flour

• 1¼ cups granulated sugar

• ¾ cup light brown sugar, packed

• 1 teaspoon baking soda

• ¾ teaspoon baking powder

• 1 teaspoon fine sea salt

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

Fold-Ins

• 1 cup toasted pecans, chopped

• ½ cup sweetened shredded coconut

Coconut Streusel Topping

• ½ cup all-purpose flour

• ¼ cup light brown sugar

• 2 tablespoons unsalted butter, cold and diced

• ¼ cup sweetened shredded coconut, lightly toasted

• Pinch of fine salt

Brown-Butter Pineapple
Cream Glaze

• 1 cup powdered sugar

• 2 tablespoons browned butter, cooled

• 2 teaspoons pineapple juice

• 1 teaspoon cream cheese, softened

• ½ teaspoon vanilla extract

• ¾ teaspoon rum extract

• Pinch of fine salt

Method

1. Preheat oven to 350°F:

Line two muffin tins with paper liners.

2. Make the streusel:

In a small bowl, combine flour, brown sugar, coconut, and salt. Cut in cold butter

with your fingers until crumbly. Refrigerate while you prepare the batter.

3. Mix dry ingredients:

In a large bowl, whisk together all dry ingredients until evenly combined.

4. Mix wet ingredients:

In a separate bowl, whisk eggs and egg yolk until smooth. Slowly whisk in

melted butter and oil. Add vanilla, rum extract, mashed bananas, crushed

pineapple (with juice), buttermilk, and sour cream. Mix until fully combined.

5. Make the batter:

Add the dry ingredients to the wet ingredients in two additions, folding gently

just until combined. Fold in pecans and coconut. Do not overmix — the batter

should be thick and glossy.

6. Fill muffin cups:

Fill each cup about ¾ full. Sprinkle generously with streusel topping.

7. Bake:

Bake for 20–24 minutes, rotating once halfway through, until muffins are golden

and a toothpick inserted in the center comes out mostly clean.

8. Cool:

Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.9. Glaze:

Whisk all glaze ingredients until smooth. Drizzle lightly over cooled muffins and

allow glaze to set before serving.

A Little Extra Love

These muffins are best enjoyed the day they’re baked but will stay tender for 1–2 days covered at room temperature. Warm slightly before serving to bring out the banana, pineapple, and spice.

Recipes