Pineapple Upside-Down Muffins Recipe

Pineapple Upside-Down Muffins Recipe
Pineapple Upside-Down Muffins Recipe photo by Taste of Home
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Pineapple Upside-Down Muffins Recipe

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For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 1/4 cup canola oil
  • 5 teaspoons brown sugar
  • 18 to 20 maraschino cherries, halved

Directions

Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.
Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 3 dozen mini muffins or 10 regular muffins.
Editor's Note: If using regular-size muffin cups, reduce maraschino cherries to five and bake for 12-16 minutes.
Originally published as Pineapple Upside-Down Muffins in Taste of Home Christmas Annual Annual 2015, p31

  • 1 can (8 ounces) crushed pineapple
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 1/4 cup canola oil
  • 5 teaspoons brown sugar
  • 18 to 20 maraschino cherries, halved
  1. Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
  2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.
  3. Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
  4. Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 3 dozen mini muffins or 10 regular muffins.
Editor's Note: If using regular-size muffin cups, reduce maraschino cherries to five and bake for 12-16 minutes.
Originally published as Pineapple Upside-Down Muffins in Taste of Home Christmas Annual Annual 2015, p31

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