Upside Down Muffins
Delight in the irresistible charm of Upside Down Muffins—individual-sized treats that combine caramelized fruit and a tender, buttery crumb. This recipe takes just 35 minutes from start to finish, making it perfect for both busy weekday mornings and indulgent weekend brunches. A luscious layer of brown sugar and fruit, whether classic pineapple or your favorite alternative, bakes at the base of each muffin tin before being inverted for a show-stopping presentation. Featuring pantry staples like all-purpose flour, vanilla extract, and a hint of baking powder for the perfect rise, these muffins are a masterpiece of simplicity and flavor. Serve them warm for a gooey, caramel-infused topping or at room temperature for a portable dessert that pleases any crowd. These upside-down muffins are ideal for anyone looking to elevate their breakfast or snack game with a creative, crowd-pleasing twist.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 1 cup Pineapple (or your choice of fruit, diced)
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin thoroughly.
In a small saucepan, melt 4 tablespoons of the unsalted butter over medium heat, then stir in the brown sugar until dissolved and slightly bubbly. Remove from heat.
Distribute the brown sugar mixture evenly into the bottom of each muffin cup. Top with an even layer of diced pineapple or your chosen fruit.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, 2 tablespoons of melted butter (reserved), vegetable oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Scoop the batter evenly over the fruit and brown sugar mixture in the muffin cups, filling each cup 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 about 5 minutes. Then, run a knife around the edges of each muffin and carefully invert the pan onto a baking sheet or wire rack.
Serve warm or at room temperature. Enjoy your delicious upside-down muffins!
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 200.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 312 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 834 mg | 18% | |
*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.
