Bakery-Style Upside-Down Hawaiian Pineapple Muffins Recipe

Name: Bakery-Style Upside-Down Hawaiian Pineapple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can pineapple tidbits, well drained; ½ tablespoons brown sugar; ½ teaspoons butter; ½ teaspoons honey; MUFFINS; 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

Servings: persons

1 (14 ounce) can pineapple tidbits, well drained
½ tablespoons brown sugar
½ teaspoons butter
½ teaspoons honey
MUFFINS
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

1
Set oven to 350u00b0F.
2
Place oven rack to second-lowest position).
3
Generously grease 12 regular-size muffin tins (do not use paper liners for this).
4
Divide and place the tidbits in the bottom of each muffin tin in a single layer.
5
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.
6
To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
7
Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
8
In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
9
Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
10
Place the muffin tins on baking sheet to catch any spills.
11
Bake for about 25 minutes, or until muffins test done.
12
Cool muffins in tins for 5 minutes.
13
Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
14
Turn muffins out onto cooling rack upside down and remove from pan/s.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (14 ounce) can pineapple tidbits, well drained, ½ tablespoons brown sugar, ½ teaspoons butter, ½ teaspoons honey, and more.

Yes, Bakery-Style Upside-Down Hawaiian Pineapple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bakery-Style Upside-Down Hawaiian Pineapple Muffins

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