Ingredients for Bakery Style Upside Down Hawaiian Pineapple Muffins
- 1 (20 ounce) can crushed pineapple, drained
- 1 1/4 cups packed light brown sugar
- 1/4 cup butter, melted
- 7 tablespoons honey
- 2 cups all-purpose flour
- 1/2 cup wheat bran
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bakery Style Upside Down Hawaiian Pineapple Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bakery Style Upside Down Hawaiian Pineapple Muffins
- Preheat oven to 350°F (175°C). Place oven rack to the second-lowest position.
- Generously grease 12 regular-size muffin tins.
- In each muffin tin, arrange a single layer of pineapple tidbits (about 1/4 cup per muffin). Use fresh pineapple chunks, canned pineapple chunks, or diced pineapple rings.
- Top each pineapple layer with 1 tablespoon brown sugar, 1 teaspoon melted butter, and 1 teaspoon honey.
- Set aside the prepared muffin tins while making the batter.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup wheat bran, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Stir in 3/4 cup packed light brown sugar until well combined.
- In a medium bowl, whisk together 1 large egg, 1 cup buttermilk, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and 3 tablespoons honey.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Spoon the batter evenly over the pineapple mixture in each muffin tin, filling each cup almost to the top.
- Place the muffin tins on a baking sheet to catch any spills.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tins for 5 minutes.
- Place a large piece of wax paper on a wire rack to catch any drips.
- Invert the muffins onto the wire rack, allowing them to cool completely upside down.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
166g
Fat
16g
Carbs
18g
