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Bakery-Style Upside-Down Hawaiian Pineapple Muffins

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“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 :)”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350°F.
  2. Place oven rack to second-lowest position).
  3. Generously grease 12 regular-size muffin tins (do not use paper liners for this).
  4. Divide and place the tidbits in the bottom of each muffin tin in a single layer.
  5. 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.
  6. To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
  7. Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
  8. In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
  9. Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
  10. Place the muffin tins on baking sheet to catch any spills.
  11. Bake for about 25 minutes, or until muffins test done.
  12. Cool muffins in tins for 5 minutes.
  13. Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
  14. Turn muffins out onto cooling rack upside down and remove from pan/s.

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