Pineapple Upside Down Cake Muffins Recipe
Megan wanted to cook today so we decided to create different pineapple muffins and have a taste test. We had 2 winners. This was the first.
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 1/4 tsps baking powder
- 1/4 tsp salt
- 16 oz crushed pineapple (drained, but save juice for topping)
- 1 large egg
- 3/4 cup coconut milk
- 1/4 cup butter, melted
- 6 oz yogurt, pineapple flavored
- TOPPING:
- 2 Tbsp butter, melted
- 1/4 cup brown sugar
- 1 Tbsp pineapple juice
- 1 tsp coconut milk
- 1/4 cup flour
Directions
- Preheat oven to 350 degrees. Line muffin pan with baking cups.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Drain pineapple (reserving juice).
- In a smaller bowl mix together all the wet ingredients: pineapple, yogurt, butter, eggs & coconut milk.
- Add wet ingredients to dry and mix until just combined.
- In a small bowl, combine topping ingredients.
- Divide batter evenly into muffin cups and spoon the topping onto each one.
- Bake for 28 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 86 | 32% |
| Total Fat 9.98g | 12% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 341mg | 14% |
| Potassium 115mg | 3% |
| Total Carbs 42.85g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 23.89g | 16% |
| Protein 3.9g | 6% |
