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Muffin Recipes: Pineapple Upside Down Muffins

Pineapple Upside-Down Muffins Recipe
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

Pineapple Upside-Down Muffins Recipe

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 12 Muffins

Serving Size: 1 Muffin

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.


  • 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


  1. Preheat oven to 375*.
  2. Grease muffin tins. Set aside.
  3. Spoon melted butter evenly into tins (approximately 1 teaspoon-sized spoonful).
  4. Sprinkle Brown Sugar over the top.
  5. Spoon Pineapple over top of Brown Sugar.
  6. Set aside.
  7. In a bowl, combine remaining dry ingredients.
  8. Make a well in the center.
  9. In another bowl whisk together Eggs, Buttermilk, and Butter.
  10. Add quickly to flour mixture. Combine. Do not over-mix.
  11. Spoon batter to tops of muffin tins.
  12. Bake 18 - 25 minutes or until toothpick comes out clean.
  13. Cool. Remove from pans.
  14. Serve Pineapple side up.


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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One comment

  1. 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!

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