This morning I wanted to try yet another muffin recipe and I had my sights on a recipe I had recently seen for pineapple upside down muffins. After checking my pantry to make sure I had enough canned pineapple, I got to work and of course I had two very eager helpers ready and waiting at the counter. I made slight modifications to the recipe to suit the ingredients I had on hand.
Pineapple Upside Down Muffins
Printable recipe here.
- 2 Tbsp packed light brown sugar
- 14 oz can pineapple slices (reserve 4 slices, and cut each slice into 16ths)
- 3/4 cup Unbleached All Purpose flour
- 3/4 cup Whole Wheat Flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup applesauce
- 2 Tbsp pineapple juice
- 1 tsp vanilla extract
- 8 oz crushed pineapple (I didn’t have crushed pineapple on hand, so I reserved 2 Tbsp of pineapple juice and 4 slices of pineapple from the 14 oz can, then blended the remaining pineapple and juice with an immersion blender.
- 2 Tbsp Pineapple Juice
- 1 cup grated carrot
- 1/2 cup old-fashioned oats
1. Preheat oven to 400 degrees F.
2. Spray mini muffin pan and a 6-cup muffin tin well with non-stick cooking spray. Sprinkle brown sugar into the bottom of each muffin cup. Then add 2 pieces of pineapple to each muffin cup.
3. In a large bowl, whisk together dry ingredients: flours, baking powder, baking soda, salt, and cinnamon.
4. In medium bowl, whisk together eggs and brown sugar. Whisk in applesauce, juice and vanilla. Stir crushed pineapple in. Pour wet ingredients into the center of the bowl of dry ingredients. Stir until just combined. Stir in carrots and oats.
5. Scoop batter into muffin tins, filling each muffin cup about 3/4 full. Bake mini muffins for 12 minutes. Bake regular size muffins for 18 – 25 minutes (until tops are firm to the touch). Immediately remove muffins from tins and place upside down on a wire cooling rack. Makes 24 mini muffins and 6 regular size muffins.