BAKERY-STYLE UPSIDE-DOWN HAWAIIAN PINEAPPLE MUFFINS
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
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.
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Bikashani Katuwal
[email protected]I found the muffins to be a bit dry.
Eta Navunicagi
[email protected]These muffins were a bit too sweet for my taste.
nelisile masilela
[email protected]I'll definitely be making these again.
Nakhle Savio
[email protected]5 stars!
Krystal Lambert
[email protected]A must-try!
As Ashraful
[email protected]Delicious!
TREX WIRE
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I highly recommend them.
Malak Ragab
[email protected]I made these muffins with fresh pineapple and they were amazing. I can't wait to try them with canned pineapple next time.
Usama Israr
[email protected]These muffins are a great way to use up leftover pineapple. They're also a great way to get kids to eat fruit.
ATTA Ullah Jan
[email protected]I'm not a big fan of pineapple, but I loved these muffins. The pineapple flavor is subtle and not overpowering.
urmila gurung
[email protected]These muffins are so moist and flavorful. The pineapple topping is the perfect balance of sweet and tart.
Alinuswe Mwambetania
[email protected]I've made these muffins several times and they always turn out perfectly. They're a great grab-and-go breakfast or snack.
H I J A B Z A H R A
[email protected]These muffins are perfect for a summer breakfast or brunch. They're light and fluffy, and the pineapple topping adds a nice sweetness.
muhamad waheed
[email protected]I love the combination of pineapple and coconut in these muffins. They're so tropical and refreshing.
Abhishek Verma
[email protected]These muffins are so easy to make and they taste delicious. I'll definitely be making them again.
Kashi Megastar
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Ajala . H . Adeniyi
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and the pineapple topping is the perfect touch of sweetness.