Irresistible Pineapple Upside-Down Muffins: A Tropical Treat
35 minutes
802 reads
About Irresistible Pineapple Upside-Down Muffins: A Tropical Treat
Craving a taste of paradise? These Pineapple Upside-Down Muffins offer a delightful twist on a classic dessert, boasting soft, fluffy centers beneath caramelized pineapple and a sweet cherry.Imagine the perfect blend of tropical sweetness and comforting warmth—ideal for breakfast, brunch, or an afternoon treat. Easy to make and stunning to behold, these muffins will wow your loved ones.From novice bakers to seasoned pros, this simple recipe is your ticket to a taste of the tropics. Get ready to impress!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Topping
- 1 Tbsp Butter melted, per muffin
- 1 tsp Sugar brown, per muffin
- 7 Pineapple Rings canned
- 7 Maraschino Cherries
Muffin Batter
- 1 cup All-Purpose Flour 200g
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 180 gm Sugar granulated
- 6 Tbsp Butter softened
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Pineapple Juice reserved from canned pineapple
Instructions
- Preheat oven to 350°F (175°C). Preheating ensures the muffins bake evenly.
- Grease a muffin tin or line with paper liners. This prevents the muffins from sticking.
- In each muffin cup, add 1 tablespoon of melted butter and 1 teaspoon of brown sugar. This creates the caramelized topping.
- Place a pineapple ring in each cup, pressing down gently. If the rings are large, cut them to fit.
- Place a maraschino cherry in the center of each pineapple ring.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This incorporates air for a tender crumb.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice. Mix until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fill each muffin cup about ¾ full. Leaving some space at the top allows the muffins to rise without overflowing.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. This test ensures the muffins are cooked through.
- Let the muffins cool in the tin for a few minutes before inverting them onto a wire rack to cool completely. Cooling in the tin helps the muffins set.
Recipe Notes
Good To Know
- For a more pronounced caramel flavor, sprinkle a pinch of brown sugar in each muffin cup before adding the pineapple and batter.
- For a fun variation, add a maraschino cherry to the center of each pineapple ring or chunk before adding the batter.
- Allow the muffins to cool for just 3-5 minutes in the pan before inverting.
Expert Tips
- Use fresh pineapple for the best flavor and texture. Canned pineapple can be used in a pinch, but be sure to drain it well to avoid soggy muffins.
- Don't overmix the batter. Overmixing can lead to tough muffins.
- Fill the muffin cups almost to the top to ensure tall, bakery-style muffins.
Storage Instructions
- These muffins freeze well: let them cool completely, then wrap individually and freeze for up to one month. Warm in the microwave for 20-30 seconds to serve.
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Recipe Nutrition
Calories: 1401kcalCarbohydrates: 52gProtein: 6gFat: 133gSaturated Fat: 79gPolyunsaturated Fat: 16.2gMonounsaturated Fat: 32.4gCholesterol: 16mgSodium: 81mgFiber: 1gSugar: 30g
Raktimabha Abha
Articles: 4
3 Comments
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This is delightful! Thanks for the recipe.
This is so tempting! Thank you.
Looks so appetizing! Thank you for posting.