The bottoms of these pineapple upside-down muffins are rich and gooey with sweet pineapple and caramel syrup. Remove the muffins from the muffin tins and serve them upside down so as not to lose any of the bottom.–Bruce Weinstein and Mark Scarbrough
LC Naming Conventions Note
We know, we know, we know. You’re wondering why a recipe that’s so ridiculously indulgent, so blissfully cake-like, would be masquerading as a muffin. Shrug. We don’t know either. We do know that we’re not going to let a little thing like a naming convention distract us from the larger matter at hand—namely, baking another batch of these.
Pineapple Upside-Down Muffins Recipe
- Quick Glance
- 25 M
- 45 M
- Makes 12 muffins
- Butter or nonstick vegetable spray, for the muffin tins
- 4 tablespoons packed light brown sugar
- 2 sticks (8 ounces) unsalted butter, melted and cooled
- One 8-ounce can crushed pineapple in heavy syrup, drained
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup buttermilk (either low-fat or full-fat)
- 1/4 teaspoon almond extract
- 1. Position the rack in the middle of the oven and preheat the oven to 375°F (190°C). Generously coat the muffin tins, including the rims around each cup, well with butter or nonstick vegetable spray. Make sure your tins are well coated. These muffins cannot be made in paper muffin cups.
- 2. In a small bowl, mix the brown sugar and 2 tablespoons melted butter until well combined. Divide this mixture evenly among the 12 muffin tins, placing about 1 teaspoon in the bottom of each. Top the butter mixture in each muffin cup with close to 2 teaspoons crushed pineapple.
- 3. Whisk the flour, granulated sugar, baking powder, baking soda, and salt until completely combined.
- 4. In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, the almond extract, the remaining 6 tablespoons melted butter, and the remaining crushed pineapple. Gently stir in the flour mixture with a wooden spoon, mixing just until moistened.
- 5. Spoon the batter into the muffin tins, taking care not to disturb the sugar and pineapple in the bottom of the tins and carefully filling each tin 3/4 full. (Use additional buttered tins or individual, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking.) Bake for 22 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached.
- 6. Transfer the pan to a wire rack to cool for 10 to 15 minutes. Then gently tip each pineapple upside-down muffin onto the wire rack to cool, being careful not to leave the gooey, caramelized pineapple topping in the bottom of the tin. (If the pineapple topping remains stuck to the bottom of the tin, simply scrape it out and gently press it back onto the inverted muffin top.) Serve the pineapple upside-down muffins warm with the gooey caramelized pineapple part on top. (The cooled muffins can be kept in an airtight container for up to 2 days. These muffins do not freeze well.)
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