Pineapple Upside Down Muffins
Transform your breakfast or dessert game with these irresistible Pineapple Upside Down Muffins, a tropical twist on the classic cake! These individual-sized treats are baked with golden caramelized brown sugar, buttery pineapple, and a pop of sweetness from maraschino cherries, creating a gorgeous upside-down presentation when flipped. The tender, moist muffin base is made from simple pantry staples like all-purpose flour, milk, and vanilla extract, ensuring a soft and fluffy texture with every bite. Perfect for brunch gatherings, afternoon snacks, or as a fun dessert, these muffins come together in just 40 minutes and are as delightful to look at as they are to eat. Serve them warm for the ultimate indulgence, and watch them disappear in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 6 pieces Pineapple rings (canned, drained)
- 6 pieces Maraschino cherries
- 190 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 120 milliliters Milk
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
Instructions
Preheat your oven to 180°C (350°F) and grease a standard 12-cup muffin tin with butter or nonstick spray.
Melt 85 grams of the butter in a small saucepan over low heat. Once melted, stir in the brown sugar until smooth and fully combined.
Spoon about 1 to 1.5 teaspoons of the butter and sugar mixture into the bottom of each muffin cup.
Cut the pineapple rings into quarters to better fit the muffin tin. Place 2 pieces of pineapple in each cup, arranging them to cover the base. Add one maraschino cherry in the center of each cup.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Do not overmix the batter.
Evenly divide the batter among the muffin cups, spooning it over the pineapple and cherry layer until about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes. Then carefully run a knife around the edges of each muffin to loosen them.
Invert the muffin tin onto a baking sheet or platter to release the muffins, allowing the pineapple topping to show on top.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 491.5 g | 179% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 331.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 890 mg | 19% | |
*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.
