Go Back Email Link
–+ servings
Three decorated hummingbird muffins, topped with cream cheese frosting and dried pineapple flowers.
Print Pin
No ratings yet

Hummingbird Muffins with Cream Cheese Frosting

These delicious muffins are filled with pecan nuts, pineapple and banana for a flavour sensation. Eat them plain or top with cream cheese frosting and pineapple flowers.
Course Baking
Cuisine Muffins
Keyword baking with pineapples, banana and pineapple muffins, banana baking recipes, hummingbird muffin recipe, hummingbird muffins, te reo Māori
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 muffins

Ingredients

Hummingbird Muffins - Mawhene Paināporo me te Panana

  • 2 panana nui (large bananas)
  • ⅓ C (40 g) nati pēkani (pecan nuts, optional)
  • 1 ⅓ C (420 g) fresh, ripe paināporo (pineapple, without the skin) or drained canned pineapple
  • 2 tablespoon huka one (caster sugar)
  • 1 teaspoon hinamona kuoro (ground cinnamon)
  • ½ teaspoon raukikini whakauruuru (mixed spice)
  • 2 teaspoon wanira (vanilla)
  • ½ C (125 ml) noni (oil, neutral flavoured)
  • 2 hēki wawaenga (medium eggs, size 7)
  • 1 ¼ C (185 g) puehu parāoa noa (plain flour)
  • ⅔ C (145 g) huka one (caster sugar)
  • ¼ teaspoon tote (salt, fine)
  • 2 ¼ teaspoon pēkana paura (baking powder)
  • ½ C (40 g) kokonati pūtī (desiccated coconut)

Dried Pineapple Flowers - Putiputi Paināporo

Cream Cheese Frosting - Pani Reka Kirīmi Tīhi

  • 90 g pata kūteretere (softened butter)
  • ½ C (80 g) C puehu huka (icing sugar)
  • 1 ½ teaspoon wanira (vanilla)
  • 200 g kirīmi tīhi (cream cheese, room temperature)

Instructions

Preheat the Oven:

  • Preheat the oven to 160 °C bake or 150 °C fan bake.
    Line a 12 capacity muffin tin with muffin liners.

Mash the Bananas:

  • Peel the panana (bananas) and add them to a plate.
    Penupenua ngā panana kia māene (mash the bananas until smooth). Set aside.

Toast the Pecan Nuts (Optional):

  • Chop the nati pēkani (pecan nuts) finely and add them to a pan. Set the pan over medium heat and toast until fragrant. Set aside to cool.

Caramelise the Pineapple:

  • Chop the paināporo (pineapple) in to fine pieces and add to a frying pan. Set it over medium - high heat and cook until the juices are released and the pineapple has caramelised.
  • Remove from the heat and stir in the hinamona (cinnamon), raukikini whakauruuru (mixed spice) and wanira (vanilla).

Combine all of the Wet Ingredients:

  • Add the pineapple mixture to a medium bowl and add the noni (oil), panana kua penupenua (mashed banana) and both hēki (eggs).
    Whisk with a fork until well combined.

Combine the Wet and Dry Ingredients:

  • Into a large bowl, sift in the puehu parāoa (flour), huka one (caster sugar), tote (salt) and pēkana paura (baking powder).
    Whakaranuhia (stir to combine).
  • Make a well in the middle of the dry ingredients and pour in the wet.
    Gently fold all of the ingredients together.

Bake the Hummingbird Muffins:

  • Divide the mixture between 12 muffin cases.
  • Bake for 25 - 28 minutes or until the muffins spring back when pressed in the centre.
  • Remove from the oven and eat just as they are. Our whānau love them just like this but if you are after something special, follow me.

Make the Pineapple Flowers:

  • Note: This recipe takes 4 hours to make so make this recipe ahead of time.
    Make one quantity of my Dried Pineapple Flowers (press the underlined title to access it).

Make the Cream Cheese Frosting:

Decorate the Hummingbird Muffins:

  • Smear the Cream Cheese Frosting on top of each mawhene (muffin) and top with a putiputi paināporo (pineapple flower).

Store the Muffins:

  • These will keep well unfrosted, in a sealed container in the cupboard for up to 5 days.
    The decorated mawhene (muffins) will keep well, stored in the same way for up to 3 days.