Bakery Style Upside Down Hawaiian Pineapple Muffins
Take your taste buds on a tropical getaway with these Bakery-Style Upside Down Hawaiian Pineapple Muffins! Featuring a buttery, caramelized pineapple topping crowned with maraschino cherries, these jumbo muffins deliver a decadent twist on a classic pineapple upside-down cake. The moist, tender crumb is infused with hints of vanilla and the sweetness of crushed pineapple, making each bite irresistibly rich and flavorful. Perfectly portioned for individual indulgence, these muffins are as visually stunning as they are delicious. Ready in just 40 minutes, they’re ideal for brunch, dessert, or an island-inspired treat anytime. Don't forget to serve them warm to savor the buttery caramel glaze in all its glory!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Milk
- 120 grams Crushed pineapple (drained)
- 6 slices Pineapple rings
- 6 whole Maraschino cherries
Instructions
Preheat the oven to 180°C (350°F) and grease a 6-cavity jumbo muffin pan generously with butter or non-stick spray.
In a small saucepan over medium heat, melt 50 grams of unsalted butter and stir in the brown sugar. Cook until the sugar dissolves and forms a caramel-like mixture. Divide this mixture evenly into the bottoms of the greased muffin cavities.
Place a pineapple ring at the bottom of each cavity on top of the caramel. Place a maraschino cherry in the center of each pineapple ring.
In a mixing bowl, cream together the remaining unsalted butter (65 grams) and granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the drained crushed pineapple to the batter.
Spoon the batter evenly over the pineapple rings in the muffin pan, filling each cavity about three-quarters full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then carefully run a knife around the edges and invert the pan onto a wire rack to release the muffins. The caramelized pineapple topping should now be on top.
Serve warm or at room temperature and enjoy your tropical upside-down pineapple muffins!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 48.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
