Ingredients

• • 1 bag of Buttermilk Biscuit Mix
• • 8 tbsp butter, divided
• • ½ whole milk
• • ¼ cup white sugar
• • ¼ cup brown sugar
• • 1 tsp cinnamon
• • ½ cup crushed pineapple, divided
• • ½ cup shredded coconut, divided
• • ½ cup toasted and chopped pecans, divided
• • 1 banana, mashed
• • ½ cup pineapple juice
• • 1 tsp vanilla extract
• • Turbinado sugar
• • Vanilla glaze, optional (see below)

I still remember the first time I tried with the sweet, nostalgic flavor of hummingbird cake – I know, it was much too late in life as a born and bred Southern girl! It was thanks to my dear friend Brian Hart Hoffman, founder of Bake from Scratch, who introduced me to its irresistible blend of banana, pineapple, and warm spice. That classic Southern flavor profile has stayed with me ever since, and these Hummingbird Biscuit Muffins are my newest way of bringing it to life. Starting with our simple buttermilk biscuit mix, I work salted butter into the flour until it’s perfectly crumbly, then fold in mashed banana, crushed pineapple, coconut, pecans, and a touch of cinnamon and brown sugar. When the pineapple-vanilla milk brings everything together into a soft, sticky dough, it already smells like something truly special.

I love baking these for spring and summer brunches, when something a little bright and a little indulgent feels just right. Scooped into double-lined muffin tins, brushed with melted butter, and topped with extra pineapple, coconut, pecans, and a sprinkle of crunchy turbinado sugar, they bake up golden and tender in just minutes. Sometimes I finish them with a light vanilla glaze, sometimes just another brush of butter, but either way, they’re always a hit! They’re especially perfect for a cozy Mother’s Day breakfast in bed; Mom will love every soft, flavorful bite, and I love that each muffin feels like a little nod to that classic Southern cake that started it all.

Instructions:

1. Preheat the oven to 350ºF. If using a cupcake tin, add two cupcake liners to each spot. If using a baking sheet, line the baking sheet with parchment paper and add cupcake liners on top, being sure to double up for more structure.
2. In a large mixing bowl, add the bag of mix, reserving about ½ cup for dusting, and add 8 tbsp of butter in a snapping motion with your fingers.
3. Once your mix is the consistency of grated Parmesan cheese, begin to add in your mix-ins. It’s helpful to work from dry to wet to keep from extra liquid seeping into the flour and butter mixture before mixing. Add in white sugar and brown sugar, then cinnamon, ¼ cup shredded coconut, ¼ cup toasted and chopped pecans, ¼ cup crushed pineapple, and the mashed banana. Gently mix with your hands to distribute the add-ins.
4. Combine the whole milk, pineapple juice, and vanilla in a small bowl or container and mix. Then, make a well in your flour mixture and add the pineapple + vanilla milk. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional milk a small amount at a time.
5. Once the dough is fully mixed, use an ice cream scoop or measuring cup to scoop the dough into each cupcake liner. Continue to fill until all dough is used.
6. Melt the remaining butter and brush onto the biscuit muffins. Top each with a small amount of the remaining add-ins: crushed pineapple, toasted and chopped pecans, and shredded coconut. Finish each with a sprinkle of turbinado sugar.
7. Bake for 16-18 minutes, rotating the pan halfway through.
8. While the biscuit muffins are baking, make the optional vanilla glaze. In a small mixing bowl, add 1 cup of powdered sugar, ¼ tsp vanilla extract, and 2 tbsp whole milk. Whisk together until glaze consistency is reached; add more milk if necessary.
9. Once biscuit muffins are fully baked, allow to cool slightly before serving. Drizzle each biscuit with some vanilla glaze or brush with leftover melted butter. Enjoy!
   

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Buttermilk Biscuit Mix