Pineapple Upside-Down Muffins

“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

Pineapple Upside-Down MuffinsPhoto: Taste of Home
Pineapple Upside-Down Muffins
Pineapple Upside-Down Muffins
Servings Prep Time Cook Time
3dozen mini muffins (10 regular muffins) 25minutes 10minutes
Servings Prep Time
3dozen mini muffins (10 regular muffins) 25minutes
Cook Time
10minutes
Ingredients
Portions: dozen mini muffins (10 regular muffins)
Units:
Ingredients
Portions: dozen mini muffins (10 regular muffins)
Units:
Instructions
  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 centre comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Recipe Notes

Editor's Note
If using regular-size muffin cups, reduce maraschino cherries to 5 and bake for 12-16 minutes.

Nutrition Facts
1 mini muffin: 68 calories, 2g fat (0 saturated fat), 11mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fibre), 1g protein.