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Hummingbird Muffins

4.33 (9 Votes)
SERVES
18
COOK TIME
25 Min
READY IN
25 Min

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

What You'll Need:
  • 1 (18.25-ounce) package yellow cake mix
  • 1/3 cup vegetable oil
  • 1 (8-ounce) can crushed pineapple, well drained with juice reserved
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1 ripe banana, cut up
  • 3/4 cup chopped walnuts, divided
  • 1/2 cup chopped maraschino cherries, well drained, divided
What To Do:
  1. Preheat oven to 350 degrees F. Coat 18 muffin cups with cooking spray.
     
  2. 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.
     
  3. 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.
     
  4. 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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