Now that it is beginning to cool off, I love to eat a warm breakfast. Here is a new pineapple muffin recipe you may enjoy trying for breakfast or even snack time. These pineapple upside-down muffins are packed with wholesome ingredients–vegetables, fruit and whole grains–so you can feel good about serving them to your family!
Pineapple Upside-Down Muffin Recipe
Recipe Created by EatingWell and provided by provided by Del Monte. I hope you enjoy these delicious pineapple muffins as much as I do!
Ingredients For Pineapple Upside-Down Muffins :
Topping Ingredients
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices
Muffins Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice or orange juice
- 1 teaspoon vanilla extract
- 1 8-ounce can crushed pineapple (not drained)
- 1 cup grated carrot (1 large)
- 1/2 cup old-fashioned oats
- 3/4 cup raisins,
- 1/4 cup chopped walnuts or pecans (optional)
How To Make Pineapple Muffins:
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
To prepare topping:
Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
To prepare muffins:
First, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate medium bowl, whisk eggs and brown sugar until smooth. Then, whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).
Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let Pineapple Upside-Down Muffins cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
Printable Pineapple Muffin Recipe Card:
Pineapple Upside-Down Muffins
Ingredients
- Topping Ingredients
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped walnuts or pecans (optional)
- 1 10-ounce can pineapple slices
- Muffins Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice or orange juice
- 1 teaspoon vanilla extract
- 1 8-ounce can crushed pineapple (not drained)
- 1 cup grated carrot (1 large)
- 1/2 cup old-fashioned oats
- 3/4 cup raisins,
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- To prepare topping:
- Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
- Sprinkle nuts, if using, over the sugar.
- Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
- To prepare muffins:
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple.
- Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
- Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).
- Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts.
- Let Pineapple Upside-Down Muffins cool for at least 10 minutes.
- Serve upside-down, either warm or at room temperature.
Nutrition Facts
Pineapple Upside-Down Muffins
Serves: 12
|
Amount Per Serving: 1 muffin
|
||
|---|---|---|
| Calories | 254.23 kcal | |
| % Daily Value* | ||
| Total Fat 8.33 g | 12.3% | |
| Saturated Fat 0.92 g | 0% | |
| Trans Fat 0.02 g | ||
| Cholesterol 31.0 mg | 10.3% | |
| Sodium 184.82 mg | 7.7% | |
| Total Carbohydrate 43.17 g | 14.3% | |
| Dietary Fiber 2.86 g | 8% | |
| Sugars 24.65 g | ||
| Protein 4.42 g | ||
| Vitamin A 10.05 % | Vitamin C 4.7 % | |
| Calcium 9.99 % | Iron 9.05 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Pineapple upside-down muffins are a delightful twist on the classic pineapple upside-down cake. Muffins are perfectly portioned for individual servings, making them great for sharing or for portion control. The caramelized pineapple slices and cherries create a beautiful presentation, making these muffins look as good as they taste. The combination of sweet pineapple, caramelized brown sugar, and moist cake is a delicious treat that balances sweetness and tanginess.
I love that these pineapple muffins are packed with wholesome ingredients like vegetables, fruits, nuts, and whole grains. Plus, they taste like pineapple upside down cake cooked in muffin tins, which they pretty much are. And well, it is always nice you when you can have a healthier treat! The recipe is straightforward and doesn’t require any special baking skills, making it accessible for novice bakers.
Do you think you will try these pineapple upside-down muffins?
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Robin says
Yum. Actually, make that double YUM. This Pineapple Upside Down Muffins recipe was the best! So good.