Pineapple Upside-Down Muffins Recipe
With leftover crushed pineapple in the fridge begging to be used, I turned to this Pineapple Upside Down Muffins Recipe.
Just like Pineapple Upside-Down Cake, these muffins cool and are flipped over–making a very nice presentation.
Top with a cherry and make them extra pretty! We didn’t wait for these to cool, but dug right in. Yum!
Pineapple Upside-Down Muffins Recipe
Very different muffin--and very good!
Measure the buttermilk into a large measuring cup, then add in the egg and the melted butter to that to minimize clean-up.
I think it would also be cute to top with a cherry.
Ingredients
- 1/4 Cup Butter, Melted
- 1/3 Cup Brown Sugar
- 8 0z Crushed Pineapple, Drained
- 1 1/2 Cups Flour
- 1/2 Cup Sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 2 Eggs, Beaten
- 1 Cup Buttermilk
- 2 Tablespoons Butter, Melted
Instructions
- Preheat oven to 375*.
- Grease muffin tins. Set aside.
- Spoon melted butter evenly into tins (approximately 1 teaspoon-sized spoonful).
- Sprinkle Brown Sugar over the top.
- Spoon Pineapple over top of Brown Sugar.
- Set aside.
- In a bowl, combine remaining dry ingredients.
- Make a well in the center.
- In another bowl whisk together Eggs, Buttermilk, and Butter.
- Add quickly to flour mixture. Combine. Do not over-mix.
- Spoon batter to tops of muffin tins.
- Bake 18 - 25 minutes or until toothpick comes out clean.
- Cool. Remove from pans.
- Serve Pineapple side up.
Notes
From The 250 Best Muffin Recipes by Esther Brody. I know a few small town bookstores where you can try to find this one. It's great!
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Oops – you forgot to mention the pineapple! I would spoon it over the brown sugar in the muffin tins, then prepare batter. For a tasty variation, I use the drained pineapple juice with water to make 1 cup liquid – use this instead of the buttermilk. Try it, you’ll like it!