Hummingbird Muffins with a Cream Cheese Center

• celkový čas: 30 minutes

Ingredience

Dry Ingredients

1¾ cups + 1 tbsp (215 g) all-purpose flour

1 tsp (4 g) baking soda

1 tsp (5 g) fine salt

½ tsp (1 g) ground cinnamon

Wet Ingredients

½ cup (100 g) granulated sugar

½ cup (100 g) brown sugar (light or dark)

2 large eggs

4 tbsp (60 g) buttermilk

1 tsp (5 ml) vanilla extract or paste

½ cup (120 ml / ~110 g) extra virgin olive oil

240 g very ripe banana (about 2–3 bananas), mashed

240 g frozen thawed and crushed pineapple, well-drained

½ cup (40 g) shredded coconut (+ extra for topping)

½ cup (60 g) chopped pecans (+ extra for topping)

Cream Cheese Center

16 oz (450 g) cream cheese, softened

2 egg yolks

1 tbsp (8 g) all-purpose flour

3 tbsp (38 g) granulated sugar

1 tsp (5 ml) vanilla extract or paste

Pinch of salt

Pokyny

Prep

Preheat oven to 350°F (175°C).

Line a muffin tin with paper liners.

Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

Mix Wet Ingredients

In a large bowl, whisk sugars and eggs until smooth.

Add buttermilk, vanilla, and oil; mix until combined.

Stir in mashed banana and drained pineapple pecans and coconut

Combine

Fold dry ingredients into wet until just combined.

Make Cream Cheese Filling

Beat cream cheese until smooth.

Add egg yolks, sugar, flour, vanilla, and salt. Mix until creamy.

Assemble Muffins

Fill each muffin liner about halfway with batter.

Add of cream cheese filling to the center.

Sprinkle extra coconut and pecans on top.

Bake

Bake for 25–35 minutes, until tops are golden and a toothpick inserted into the muffin (not the cream center) comes out clean.