Pineapple Upside Down Muffins Recipe

Name: Pineapple Upside Down Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Upside down part; 4 tablespoons reduced fat margarine; 1/2 cup brown sugar; 1 teaspoon cinnamon; 1 (8 ounce) can pineapple slices; Cake part; 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

Servings: persons

Upside down part
4 tablespoons reduced fat margarine
1/2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can pineapple slices
Cake part
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

1
In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
2
Grease muffin tin (do not use liners).
3
Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
4
Pour a tablespoon or so of brown sugar mix over each pineapple slice.
5
Preheat oven to 350u00b0F.
6
Cakey part: In a large bowl, sift flour and baking powder; set aside.
7
In a medium bowl beat margarine and sugar until light and fluffy.
8
Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
9
In a small bowl, combine the pineapple juice and milk.
10
Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
11
Stir until it's just combined -- don't over mix.
12
Pour batter into mufin tin over topping mix.
13
Bake for 20 minute or until muffin is done ( i use the toothpick test).
14
Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
15
Eat'em hot or cool -- YUM!

592

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Upside down part, 4 tablespoons reduced fat margarine, 1/2 cup brown sugar, 1 teaspoon cinnamon, and more.

Yes, Pineapple Upside Down 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.

That's it — enjoy your meal!

Pineapple Upside Down Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions