I have always loved Pineapple Upside Down Cake, especially when it’s made with fresh pineapple. When I was young, during the spring and summer months, my mom would always carve up a fresh pineapple. I remember how much she loved to bite into the core of the pineapple because she said it was the sweetest part of the fruit and today, when I carve a pineapple, I seem to enjoy it too.
Pineapple Upside Down Muffins have all the delicious ingredients of Pineapple Upside Down Cake, except they are deliciously portable and made for enjoying at breakfast time. I use fresh pineapple in this recipe, which is fairly easy to come by because most grocery stores sell it already cut into chunks. I recommend carving your own pineapple, so you won’t miss out on the sweet core and you will have extra for fruit salads or enjoying all on its own.
8 tablespoons brown sugar
1 1/2 sticks butter, divided
1 cup fresh pineapple chunks
1 cup organic sugar
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
(makes 12 muffins)
1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray or brush with butter. In each muffin cup, add 1 teaspoon of butter and 2 teaspoons of brown sugar. Evenly add the pineapple chunks on top of the brown sugar and butter.
2. Place the muffin tin in the oven for 5 minutes or just until the brown sugar and butter have melted. Remove the tin from the oven and set aside, while you mix the batter.
3. In a stand mixer or large bowl with a hand mixer, add the remaining 1 stick of butter and organic sugar. Cream on high speed for 4 minutes and scrape down the sides. Then, add the vanilla extract and mix again for 1 minute.
4. Scrape the side of the bowl down again and add the eggs. Mix the eggs into the batter for 2 minutes or until the batter is light and fluffy. Then, add the flour, baking powder and salt to the batter and mix on low speed, while you slowly add the buttermilk, about 30 seconds. Do not over mix.
5. Remove the bowl from the stand and using a rubber spatula, stir the batter by hand to make sure all the dry ingredients are incorporated. Using an ice cream scoop, dollop the batter on top of each muffin cup of warm pineapple.
6. Bake the muffins in the oven for 20-25 minutes, or until the tops are golden brown. Remove the muffins from the oven and let rest for 5 minutes.
7. Using a knife, loosen each muffin around the perimeter. Invert the entire muffin tin on a large board or tray.
8. Serve warm for breakfast or brunch or wrap tightly in plastic wrap and serve later for afternoon tea with friends. Enjoy!