PINEAPPLE UPSIDE-DOWN MUFFINS
These muffins have just about everything! Very healthy and YUMMY!
Provided by Andrea
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
- In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
- Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g
PINEAPPLE UPSIDE-DOWN CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
- Whisk together the flour, granulated sugar, baking powder, milk, butter, vanilla, salt and egg in a medium bowl just until combined. Be careful not to over mix. Pour into the liners. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Cool on a rack 10 minutes, and then remove the cupcakes and cool on the rack completely.
- For the filling: Melt the butter in a 10-inch nonstick skillet over medium heat. Add the pineapple, sugar and salt and cook, stirring frequently, until caramelized and the liquid is mostly evaporated, 18 to 20 minutes. (You will be able to run your spoon through the filling and leave a streak behind that holds 1 to 2 seconds before filling back in. The consistency of the filling should be like caramel sauce.) Set aside to cool.
- For the icing: Melt the butter in small saucepan over medium-low heat. Bring to a simmer and continue cooking until dark golden and toasty smelling, about 4 minutes. Once you see the milk solids turning a medium brown color, turn off the heat. Cool to room temperature. Whisk in the confectioners' sugar and pineapple juice to make it smooth but not too spreadable.
- To assemble: Using a melon baller, scoop out a hole in each cupcake large enough for 1 tablespoon of pineapple filling. Fill and press gently with the back of the spoon to level the filling. Spoon a teaspoon of icing over the hole to cover. Garnish the cupcakes as desired with cherries and pineapple.
PINEAPPLE UPSIDE DOWN MUFFINS
Make and share this Pineapple Upside Down Muffins recipe from Food.com.
Provided by SoupCookie
Categories Dessert
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
- Grease muffin tin (do not use liners).
- Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
- Pour a tablespoon or so of brown sugar mix over each pineapple slice.
- Preheat oven to 350°F.
- Cakey part: In a large bowl, sift flour and baking powder; set aside.
- In a medium bowl beat margarine and sugar until light and fluffy.
- Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
- In a small bowl, combine the pineapple juice and milk.
- Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
- Stir until it's just combined -- don't over mix.
- Pour batter into mufin tin over topping mix.
- Bake for 20 minute or until muffin is done ( i use the toothpick test).
- Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
- Eat'em hot or cool -- YUM!
Nutrition Facts : Calories 203.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 0.5, Sodium 169.3, Carbohydrate 42.4, Fiber 0.8, Sugar 29.1, Protein 2.7
PINEAPPLE UPSIDE DOWN CUPCAKES
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Provided by Bri
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Line a work surface with waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g
PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS
Provided by Aarti Sequeira
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
- Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
- For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
- Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
- Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!
EASY MINI PINEAPPLE UPSIDE-DOWN CAKES
Personal-sized pineapple upside-down cakes, perfect for gift giving.
Provided by Linda In Da Kitchen
Categories Pineapple Upside-Down Cake
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
- Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
- Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
- Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Remove from the oven and immediately invert onto wire racks to cool.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 50.1 g, Cholesterol 52.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 262.3 mg, Sugar 35 g
PINEAPPLE UPSIDE-DOWN CUPCAKES
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen jumbo cupcakes.
Number Of Ingredients 15
Steps:
- Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.
Nutrition Facts : Calories 602 calories, Fat 29g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 264mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE UPSIDE-DOWN MUFFINS*
They glisten like sticky buns, but they're whole-grain muffins packed with pineapple, raisins, and carrots.
Provided by cervantesbrandi
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees Fahrenheit. Coat 12 muffin cups with cooking spray.
- To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
- To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice, and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins, and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
- Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside down, either warm or at room temperature. Makes 1 dozen muffins.
Nutrition Facts : Calories 236.2, Fat 7.5, SaturatedFat 0.8, Cholesterol 35.2, Sodium 186.2, Carbohydrate 40.2, Fiber 3, Sugar 22.3, Protein 4.4
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.
DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
- In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
- In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
- Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
PINEAPPLE UPSIDE-DOWN MUFFINS
The bottoms of these are rich and gooey--an old fashioned comfort food for sure! Make sure to serve them upside down, so you don't loose any of the yummy pineapple bits. Make sure, also, that the tins are well greased. Can't use paper cups for these babies!
Provided by FloridaGrl
Categories Quick Breads
Time 22m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Position your oven rack in the center of the oven and preheat to 375°F Prepare the muffin pans by spraying the cups and rims with nonstick spray. If using the silicon pans, spray as directed and put on a cookie sheet.
- In a small bowl, mix the brown sugar and 2 tablespoons of the melted butter until well combined. Into the muffin cups, place one candied cherry and one pecan half. Then divide the brown sugar mixture even among the 12 cups placing about 1 teaspoon in the bottom of each. Top the brown sugar mixture in each cup with 1 teaspoon of crushed pineapple. Set aside.
- Whisk the flour, granulated sugar, baking powder, baking soda, and salt until well mixed. Set aside.
- In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, the almond extract, the remaining 6 tablespoons of melted butter and the remaining crushed pineapple. Gently stir in the prepared flour mixture with a wooden spoon until moistened.
- Take care not to disturb the sugar and pineapple in the bottom of the cups, fill them three quarters full with batter. Reserve leftover batter for a second baking. Bake for 22 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into one of the centers should come out with moist crumbs attached to it.
- Set the pan on a wire rack to cool for 15 minutes. Gently tip each muffin to one side, being careful to keep the pineapple bottom attached. 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. Remove all the muffins, serve them upside down. Cool completely before before sealing them in an airtight container, where they will stay fresh for up to two days. These muffins do not freeze well.
Nutrition Facts : Calories 232.2, Fat 9.9, SaturatedFat 5.3, Cholesterol 56.2, Sodium 293.1, Carbohydrate 32.3, Fiber 0.9, Sugar 15, Protein 4.1
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