Bakery Style Upside Down Hawaiian Pineapple Muffins Recipes

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BAKERY-STYLE UPSIDE-DOWN HAWAIIAN PINEAPPLE MUFFINS



Bakery-Style Upside-Down Hawaiian Pineapple Muffins image

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

1 (14 ounce) can pineapple tidbits, well drained
12 tablespoons brown sugar
12 teaspoons butter
12 teaspoons honey
1 1/2 cups flour
1/2 cup natural bran
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 large egg
1 cup buttermilk (or use plain yogurt)
1/4 cup vegetable oil
2 teaspoons vanilla (or use pineapple extract)
3 tablespoons honey

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.

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan

Provided by Taste of Home

Time 35m

Yield about 3 dozen mini muffins or 10 regular muffins.

Number Of Ingredients 10

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

Steps:

  • Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

HAWAIIAN MUFFINS



Hawaiian Muffins image

Make and share this Hawaiian Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
4 eggs, beaten
1 1/2 cups milk
1/2 cup butter, melted
1 1/2 cups drained crushed pineapple

Steps:

  • Sift dry ingredients.
  • Add eggs, milk, and butter.
  • Stir until smooth.
  • Add pineapple, mixing well.
  • Spoon into greased 3-inch muffin pans, filling 3/4 full.
  • Bake at 425 degrees for 20 to 25 minutes.

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

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

1 (10 ounce) can pineapple slices in juice, drained
2 tablespoons brown sugar
2 tablespoons chopped walnuts
½ cup regular rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup grated carrot
¾ cup raisins
¼ cup chopped walnuts

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 MUFFINS



Pineapple Upside Down Muffins image

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

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

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

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