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1
Position your oven rack in the center of the oven and preheat to 375F Prepare the muffin pans by spraying the cups and rims with nonstick spray.
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2
If using the silicon pans, spray as directed and put on a cookie sheet.
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3
In a small bowl, mix the brown sugar and 2 tablespoons of the melted butter until well combined.
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4
Into the muffin cups, place one candied cherry and one pecan half.
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5
Then divide the brown sugar mixture even among the 12 cups placing about 1 teaspoon in the bottom of each.
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6
Top the brown sugar mixture in each cup with 1 teaspoon of crushed pineapple.
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7
Set aside.
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8
Whisk the flour, granulated sugar, baking powder, baking soda, and salt until well mixed.
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9
Set aside.
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10
In a large bowl, whisk the eggs until frothy.
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11
Whisk in the buttermilk, the almond extract, the remaining 6 tablespoons of melted butter and the remaining crushed pineapple.
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12
Gently stir in the prepared flour mixture with a wooden spoon until moistened.
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13
Take care not to disturb the sugar and pineapple in the bottom of the cups, fill them three quarters full with batter.
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14
Reserve leftover batter for a second baking.
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15
Bake for 22 minutes, or until the muffins are lightly browned with rounded tops.
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16
A toothpick inserted into one of the centers should come out with moist crumbs attached to it.
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17
Set the pan on a wire rack to cool for 15 minutes.
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18
Gently tip each muffin to one side, being careful to keep the pineapple bottom attached.
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19
If it comes loose, simply scrape it out, and gently press it back onto the muffin top once the muffin has been removed from the pan.
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20
Remove all the muffins, serve them upside down.
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21
Cool completely before before sealing them in an airtight container, where they will stay fresh for up to two days.
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22
These muffins do not freeze well.
