Best 8 Pineapple Upside Down Muffins Recipes

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**Pineapple Upside-Down Muffins: A Delightful Twist on a Classic Dessert**

Indulge in the tantalizing flavors of pineapple upside-down muffins, a delectable treat that combines the sweet tang of pineapple with the moist, fluffy texture of muffins. This recipe collection offers various renditions of this classic dessert, catering to diverse dietary preferences and taste buds. From traditional pineapple upside-down muffins, bursting with pineapple chunks and a luscious caramel sauce, to healthier alternatives like whole wheat pineapple upside-down muffins, gluten-free pineapple upside-down muffins, and vegan pineapple upside-down muffins, this article has something for everyone. With step-by-step instructions, helpful tips, and a treasure trove of variations, this comprehensive guide will transform you into a pineapple upside-down muffin maestro. Embark on a culinary journey to create these delectable muffins that promise to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

These muffins have just about everything! Very healthy and YUMMY!

Provided by Andrea

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 19

1 (10 ounce) can pineapple slices in juice, drained
2 tablespoons brown sugar
2 tablespoons chopped walnuts
½ cup regular rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup grated carrot
¾ cup raisins
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
  • Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
  • In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
  • Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g

PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS



Pineapple Upside Down Cornbread Muffins image

Provided by Aarti Sequeira

Time 1h

Yield 12 muffins

Number Of Ingredients 17

Nonstick cooking spray, for the muffin pan
3 tablespoons dark brown sugar
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 cups fresh pineapple, cut into 1/2-inch pieces
1/2 cup boiling water
1/2 cup fine yellow cornmeal
3/4 cup buttermilk
1 large egg, lightly beaten
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
Flaky sea salt, for garnish

Steps:

  • For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
  • Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
  • For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
  • Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
  • Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

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

Provided by Taste of Home

Time 35m

Yield about 3 dozen mini muffins or 10 regular muffins.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE UPSIDE DOWN MUFFINS



Pineapple Upside Down Muffins image

Make and share this Pineapple Upside Down Muffins recipe from Food.com.

Provided by SoupCookie

Categories     Dessert

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

4 tablespoons reduced fat margarine
1/2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can pineapple slices
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
6 tablespoons reduced fat margarine
1 cup sugar
2 teaspoons vanilla
2 large egg whites
1/2 cup pineapple juice (reserved from can)
1/2 cup low-fat milk

Steps:

  • In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
  • Grease muffin tin (do not use liners).
  • Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
  • Pour a tablespoon or so of brown sugar mix over each pineapple slice.
  • Preheat oven to 350°F.
  • Cakey part: In a large bowl, sift flour and baking powder; set aside.
  • In a medium bowl beat margarine and sugar until light and fluffy.
  • Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
  • In a small bowl, combine the pineapple juice and milk.
  • Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
  • Stir until it's just combined -- don't over mix.
  • Pour batter into mufin tin over topping mix.
  • Bake for 20 minute or until muffin is done ( i use the toothpick test).
  • Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
  • Eat'em hot or cool -- YUM!

Nutrition Facts : Calories 203.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 0.5, Sodium 169.3, Carbohydrate 42.4, Fiber 0.8, Sugar 29.1, Protein 2.7

PINEAPPLE UPSIDE-DOWN CARROT MUFFINS



Pineapple Upside-Down Carrot Muffins image

Surprise! These delicious muffins have the flavor of carrot cake with pineapple upside down cake tops.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 17

1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins

Steps:

  • Heat oven to 400°F. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
  • Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
  • Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 150 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg

BAKERY-STYLE UPSIDE-DOWN HAWAIIAN PINEAPPLE MUFFINS



Bakery-Style Upside-Down Hawaiian Pineapple Muffins image

You may use fresh pineapple in place of canned, or use pineapple rings, diced into small pieces, also add in some chopped macadamia nuts or walnuts to the muffin batter if desired. These muffins are best served warm, also they freeze very well, make certain to generously grease the bottom of each muffin tin to make removing the muffins easier :)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 15

1 (14 ounce) can pineapple tidbits, well drained
12 tablespoons brown sugar
12 teaspoons butter
12 teaspoons honey
1 1/2 cups flour
1/2 cup natural bran
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 large egg
1 cup buttermilk (or use plain yogurt)
1/4 cup vegetable oil
2 teaspoons vanilla (or use pineapple extract)
3 tablespoons honey

Steps:

  • Set oven to 350°F.
  • Place oven rack to second-lowest position).
  • Generously grease 12 regular-size muffin tins (do not use paper liners for this).
  • Divide and place the tidbits in the bottom of each muffin tin in a single layer.
  • Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
  • To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
  • Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
  • In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
  • Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
  • Place the muffin tins on baking sheet to catch any spills.
  • Bake for about 25 minutes, or until muffins test done.
  • Cool muffins in tins for 5 minutes.
  • Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
  • Turn muffins out onto cooling rack upside down and remove from pan/s.

PINEAPPLE UPSIDE-DOWN MUFFINS



PINEAPPLE UPSIDE-DOWN MUFFINS image

Categories     Bread     Bake

Yield 1 Dozen

Number Of Ingredients 20

Topping:
2 T. lt. brown sugar
2 T. chopped walnuts or pecans
1 10-oz. can pineapple slices
Batter:
3/4 c. whole wheat flour
3/4 c. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. cinnamon
2 eggs
1/2 c. lt. brown sugar
1/4 c. canola oil
2 T. pineapple juice
1 t. vanilla
8 oz. crushed pineapple (undrained)
1 c. grated carrot
1/2 c. rolled oats
1/4 c. chopped walnuts or pecans

Steps:

  • Preheat oven to 400F. Coat muffin tin with Pam. For topping, sprinkle 1/2 t. brown sugar into each muffin cup. Add nuts. Cut pineapple slices into 6 wedges, place 2 in each muffin cup. For batter, whisk flours, baking powder, soda, salt and cinnamon in a large bowl. Separately whisk eggs and brown sugar together, then add oil, juice and vanilla. Stir in crushed pineapple. Add to dry ingredients and stir just until moistened. Stir in carrot, oats and nuts. Scoop batter evenly into muffin cups, which will be quite full. Bake 15 to 25 min, until golden brown and firm to the touch. Immediately loosen edges and turn onto a baking sheet. Restore any loose pineapple pieces and nuts. Cool at least 10 min. Serve upside down, either warm or at room temperature.

PINEAPPLE UPSIDE DOWN MUFFINS



Pineapple Upside Down Muffins image

I love 'pineapple' almost as much as I love 'lime'. The mention of either get my taste buds moving! I do not remember where I first got this recipe. **If you prefer to make simple carrot muffins, omit the topping and sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Provided by Susan Cutler

Categories     Muffins

Time 25m

Number Of Ingredients 21

TOPPING:
2 Tbsp packed light brown sugar
2 Tbsp chopped walnuts or pecans (optional)
1 can(s) 10 ounce - pineapple slices
MUFFINS;
3/4 c whole wheat flour
3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
2 large eggs
1/2 c packed light brown sugar
1/4 c canola oil
2 Tbsp pineapple juice or orange juice
1 tsp vanilla extract
1 can(s) crushed pineapple, not drained (8 ounce)
1 c carrot, grated, (1 large)
1/2 c old fashioned oats
3/4 c raisins, preferably baking raisins - (see note)
1/4 c chopped walnuts or pecans (optional)

Steps:

  • 1. Preheat oven to 400F degrees. Coat 12 muffin cups with cooking spray.
  • 2. FOR THE TOPPING: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
  • 3. FOR THE MUFFINS: Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they will be quite full).
  • 4. Bake the muffins until the tops are golden brown and firm to the touch, 15-25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
  • 5. NOTE: Raisins used in baking are moister than regular ones. To substitute regular raisins, plump them first by soaking in boiling water for 10 minutes. Drain well.

Tips for Making the Best Pineapple Upside-Down Muffins:

  • Use fresh pineapple. Fresh pineapple has a much better flavor than canned pineapple. If you can't find fresh pineapple, you can use canned pineapple, but be sure to drain it well before using it.
  • Brown the butter. Browning the butter adds a nutty flavor to the muffins. To brown the butter, simply melt it in a saucepan over medium heat until it turns golden brown and smells nutty.
  • Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
  • Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking the muffins will make them dry.

Conclusion:

Pineapple upside-down muffins are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or dessert. With their sweet and tangy pineapple flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and festive treat, give pineapple upside-down muffins a try.

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