HUMMINGBIRD MUFFINS
MAKES 14
A classic Southern cake gets a breakfast makeover in this honey-sweetened quick bread.
2¼ cups all-purpose flour, divided
⅔ cup plus 2 tablespoons granulated sugar, divided
2 tablespoons firmly packed light brown sugar
¾ teaspoon ground cinnamon, divided
¾ teaspoon kosher salt, divided
¾ cup unsalted butter, melted and divided
⅓ cup chopped pecans
½ cup mashed ripe banana (about 1 large banana)
⅓ cup honey, plus more for drizzling
2 large eggs, room temperature
2 teaspoons vanilla extract
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon ground nutmeg
⅓ cup whole buttermilk, room temperature
¼ cup drained crushed pineapple
¼ cup toasted chopped pecans
1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners for 14 muffins.
2. In a small bowl, stir together ¾ cup flour, 2 tablespoons granulated sugar, brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add ¼ cup butter, stirring until well combined. Stir in ⅓ cup pecans.
3. In a large bowl, combine banana, honey, eggs, vanilla, remaining ⅔ cup granulated sugar, and remaining ½ cup butter; beat with a mixer at medium speed until well combined, about 30 seconds.
In a medium bowl, whisk together baking powder, baking soda, nutmeg, remaining 1½ cups flour, remaining ½ teaspoon salt, and remaining ¼ teaspoon cinnamon. With mixer at low speed, add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture, beating until combined. Fold in pineapple and toasted pecans. Divide batter evenly among liners in prepared pans, filling
