Pineapple Upside Down Cake Muffins

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.