Pineapple Upside Down Cake Muffins

Ingredients

• FOR THE MUFFINS:
• 2 cups Flour
• 1 cup Sugar
• 2-¼ teaspoons Baking Powder
• 1-½ teaspoon Salt
• 16 ounces, weight Crushed Pineapple, Drained But Save Juice For Topping
• 6 ounces, fluid Yogurt, Pineapple Flavored
• ¼ cups Butter, Melted
• 1 whole Egg (large)
• ¾ cups Coconut Milk
• FOR THE TOPPING:
• 2 Tablespoons Butter, Melted
• ¼ cups Brown Sugar
• 1 teaspoon Coconut Milk
• 1 Tablespoon Pineapple Juice (reserved From The Can Of Pineapple)
• ¼ cups Flour

Preparation Instructions

Preheat oven to 350 F. Line a 12-count muffin pan with baking cups. Set aside.

In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.

Drain the pineapple (reserving juice). In a smaller bowl mix together all the wet ingredients: pineapple, yogurt, butter, egg and coconut milk.

Add wet ingredients into the dry ingredients 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.