Pineapple Upside-Down Muffins are a delightful twist on the classic pineapple upside-down cake, delivering the same sweet and tangy flavors in individual portions. These moist, buttery muffins feature caramelized pineapple and cherries at the bottom, which become the perfect topping once flipped. Ideal for breakfast, brunch, or dessert, these muffins are easy to make and offer a fun presentation that’s sure to impress. With their golden pineapple topping and soft, tender crumb, they make a tropical, indulgent treat for any occasion.
Ingredients:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 can pineapple rings (cut into quarters)
- Maraschino cherries, halved
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pineapple juice (from the can)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup.
- Place a few pieces of the quartered pineapple rings and half a maraschino cherry on top of the brown sugar mixture in each muffin cup.
- In a medium bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- In a separate bowl, cream the softened butter and add the eggs one at a time, mixing well. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, mixing until just combined.
- Spoon the batter evenly into the muffin tin over the pineapple and cherries, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then run a knife around the edges and invert the muffins onto a baking sheet or plate.
Enjoy your Pineapple Upside-Down Muffins as a sweet, tropical treat that’s perfect for any time of the day!
