How To make Coconut and Pineapple Upside Down Muffins
6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut -- toasted lightly
Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to 1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk. In another bowl whisk together the flour, the baking powder, the cinnamon, the salt , and the coconut, add the milk mixture, and stir the batter until it is just combined. Divide the batter among the tins and bake the muffins in the middle of a preheated 400oF oven for 20 minutes, or until a tester comes out clean. Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack. Jody Prival Makes 6 muffins.
How To make Coconut and Pineapple Upside Down Muffins's Videos
Pineapple Upside Down Cupcakes Recipe
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Here’s a simple recipe for delicious Coconut Pineapple Upside Down Cupcakes that are perfect for your luau party, summer shower or indoor beach party! Flavored with coconut rum, brown sugar, and pineapple juice, these cupcakes offer a little escape to paradise.
Get the printable recipe here:
YOU’LL NEED:
1 can sliced pineapple (20 oz)
1 package of your favorite yellow cake mix or recipe (15.25 oz)
3 eggs
1/3 cup vegetable oil
1/2 cup light rum (coconut flavored)
1/2 cup butter (1 stick), melted
1 cup light brown sugar
Whipped Cream (for garnish, optional)
Maraschino cherries (for garnish, optional)
Bake Easy Spray -
Mega Muffin Pan -
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Pineapple Upside Down Muffins Recipe
Hi Guys, today I’ll show you how to make Pineapple Upside Down Muffins. It’s a small version of the large pineapple upside down cake. We’ll need 1 stick of unsalted butter softened and ¾ cup of white sugar which we will cream together. Here I have two cups of all purpose flour, ¼ tsp salt, ½ tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon and an ⅛ of a tsp of ground cloves. This will all be whisked together. We’ll need one egg, 1 tsp of vanilla extract. Pineapple cut up small or crushed, about 12 ounces with some of the juice. I’m using fresh pineapple but you can use canned or frozen. ¾ cup of sour cream and some brown sugar. We’ll put some brown sugar and some of the pineapple in our muffin tins before we pour the batter on top. This recipe makes about 12 -14 muffins so you’ll need muffin pans.
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Link to Offset Spatula:
First, preheat your oven to 350 degrees. Cream the butter and sugar together until fluffy. Add one egg. Now, I’ll add the tsp of vanilla extract, sour cream. Mix that together. It’s good to whisk the dry ingredients to get any lumps out. Add the flour mixture to the wet ingredients and gently stir until it comes together. I like to use a wooden spoon for this, it’s gentler on the batter. That looks good. Save about ½ cup pineapple for the muffin tins and the rest of the pineapple, we’ll add to the batter. Just fold in the 8 ounces of pineapple with juice. Don’t overmix.
Now, take softened butter and rub it inside the muffin tins. Butter generously so the muffins can come out of the tins easily after they are cooked. Take about a tsp of pineapple and put it in each cup. Now add a tsp of brown sugar. Add about a scoop of batter to each cup. It’s best to fill the cups about ¾ full because they will rise. It’s easier and neater to get the muffins out of the pan if they don’t rise above the line while cooking. Bake this in the preheated 350 degree oven for approximately 20 minutes or done. You can put a toothpick in the middle of a muffin and if it comes out clean or with just a few crumbs, it’s done. Let the muffins cool in the pan on a wire rack for about 15 minutes. Run a butter knife or offset spatula around the edges and pull gently away from the sides. You can pull them out at this point, I pulled one out because I just had to try it right away. A faster way to get them out all at once is to run a spatula around the edges of the muffins, put a sheet tray over the muffin pan, flip it over. Tap the bottom of the cups and they should drop right onto the tray. For the muffins to come out neatly, it is important to butter the cups really well and not overfill them before baking.
These muffins are moist, not overly sweet. The pineapple and brown sugar caramelize on top, it looks beautiful and tastes yummy. I hope you try this recipe. Subscribe for more and I’ll see you next time. Thanks for watching!
The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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Pineapple Upside-Down Muffins- Healthier Version | Pineapple Upside-Down Oats Muffins
Ingredients:
Pineapple chunks- 2 cups
Vanilla Extract- 1 tsp
Coconut Oil- 1/4 cup
Apple Cider Vinegar- 1 tbsp
Freshly grated Coconut- 1 Cup
Oats(powdered)/ Oats Flour- 2 cups
Cinnamon powder-1/4 tsp
Himalayan Pink Salt- 1/4 tsp
Baking Soda- 1 tsp
Baking powder- 2 tsp
Brown Sugar- 1/2 cup
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