Pineapple Upside Down Muffins

The nostalgic Pineapple Upside Down cake has become a sample size, on the go muffin. The delectable, moist spice cake with a sweet, caramelized fruit topping that we all know and love has been wonderfully captured inside a delicious muffin. 

A muffin recipe that is simple for any beginner baker to create as well as contains common everyday pantry ingredients. A super quick recipe that can be modified to any ones liking and can be easily doubled for a bigger crowd.A muffin recipe that I definitely recommend, because I know once anyone takes their first bite, they will remember how much they have missed this cake. 

So go on and see for yourself.Just remember, that to create a perfect muffin is to never over mix the batter as well as to mix the dry ingredients well.So take the chance and enjoy the fruits of your labor.

Pineapple Upside Down Muffins

The Joy Of Muffins The International Muffin Cook Book

by Genevieve Farrow And Diane Dreher

1/4 cup butter,melted

1/3 cup brown sugar

1 cup crushed pineapple,drained

1 1/2 cups all purpose flour

1 /2 cups sugar

1/4 tsp salt

1/2 tsp baking soda

 1 tsp baking powder

 1 tsp cinnamon

2 eggs,beaten

 1 cup buttermilk 

(buttermilk substitution- 1 cup milk + 1 tsp lemon juice,sit for 5 minutes)

 2 tbsp butter,melted

 

1. Preheat oven to 375F.I greased a 12 cup muffin tin with shortening.Then I spoon in 1/4 cup of melted butter evenly into each cup.Then I sprinkled in the brown sugar over the butter and arranged the crushed pineapple in the mixture,setting it aside. 

2.Using a large  bowl, I mixed together all the dry ingredients. In another bowl,I whisked together the eggs with the buttermilk and the two tablespoons of melted butter.

 

3.Then I made a well in the dry ingredients and poured the wet ingredients inside.Then I quickly folded it in using a rubber spatula,making sure not to overmix.  

4.Then,spoon in the batter into the prepared muffin cups and baked them until done 20-25 minutes.Lightly golden brown and toothpick inserted comes out clean.

5.I let the muffins cool before removing them.Once cooled I set the muffin pan upside down on a cookie sheet to gently release. Ready to serve warm.