The Pioneer Woman Tasty Kitchen
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Pineapple Upside Down Cake Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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12
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Description

Megan wanted to cook today so we decided to create different pineapple muffins and have a taste test. This was one of the winners. Not really upside down but tastes like it!

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

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.

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echristina on 7.8.2012

These are sssssooooooo good so moist. I may or may not have already eaten 2. My husband loves these. Only thing is I guess I did not add enough muffin mix to cup or added to much topping. I had good size muffins, but had a lot (probably enought for 12 more small ones) of muffin batter left over, but had no topping left over. Was not sure how much to add. I also added a cherry on top of each on so pretty.

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