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Pineapple Upside-Down Muffins

Pineapple Upside-Down Muffins
TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD: about 3 dozen mini muffins or 10 regular muffins.


  • 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 Nellie’s Free Range 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.

Nutrition Facts


Average Rating:
  • homemadewithlove
    Dec 17, 2017

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

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