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Pineapple Upside-Down Muffins

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
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    about 3 dozen mini muffins or 10 regular muffins

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 large eggs, room temperature
  • 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.
Editor's Note: If using regular-size muffin cups, reduce maraschino cherries to 5 and bake for 12-16 minutes.
Nutrition Facts
1 mini muffin: 68 calories, 2g fat (0 saturated fat), 11mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

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  • homemadewithlove
    Dec 17, 2017

    Have made these for holiday parties and church potlucks. Taste just like pineapple upside cake. The yogurt keeps them moist.