Jumbo Upside Down Pineapple Muffins
These homemade Jumbo Upside Down Pineapple Muffins are sweet and simple to make from scratch, just like my Jam-Filled Corn Flake Muffins. The delicious tropical muffins are topped with a brown sugar glaze, pineapple ring, and a maraschino cherry; they make the perfect sweet treat.
The easy-to-make oversized muffins capture all the classic flavor of an upside-down cake in a perfectly portioned, handheld serving. They are ideal for a decadent breakfast, a sweet addition to a brunch spread, or a satisfying afternoon snack.
Bakery-style pineapple upside down muffins have been on a regular basis in our house for weekend brunches or snacks as are these Blueberry Pear Muffins with Allspice and Blackberry Streusel Muffins. They are such a delight to enjoy in the mornings or late afternoon snack with a Vanilla Caramel Apple Latte.
Several years ago, we took a trip back home to be with my parents as my Dad was having surgery. The hospital was about 20 minutes away, so we’d get up each morning and head to see my Dad for a bit. We’d head to Perkins Family Restaurant for breakfast and really loved it there. So much so that we even went back every day Dad was in the hospital, whether it was for breakfast or lunch.
One of the bakery items there were jumbo upside-down pineapple muffins, and before we knew it, we were ordering them with all of our meals. The blueberry muffins were a close second! I had to make these muffins at home! I knew I had to recreate the recipe at home, and it turned out perfectly.
Jumbo Upside Down Pineapple Muffins
Making these Jumbo Upside Down Pineapple Muffins is far easier than you might think. The muffin batter comes together quickly, relying on basic pantry staples. The star of the show is the combination of pineapple and dark brown sugar. The brown sugar melts during baking, creating a rich, buttery caramel that glazes the fruit rings and infuses the top of the muffin with a deep, molasses-like sweetness.
Using the pineapple juice from the can in the muffin batter maximizes flavor and ensures the muffins stay incredibly moist. They look so pretty with the maraschino cherry on top! Pineapple Upside-Down Cake in muffin form makes it great for packing in the lunchbox and enjoying as a delicious snack in the afternoon.
These jumbo upside down pineapple muffins taste just like the ones from Perkins Family Restaurant! Gooey, caramelized pineapple and cherries on top make them a fun, tropical treat.
Timesaving Tips and Variations
A few simple swaps and preparation tricks can make this recipe even easier and more versatile.
- Using a non-stick large muffin pan will guarantee the release of the tasty topping.
- I added cornstarch to the batter to help soften the flour, making the muffins lighter and more tender.
- Swap out the maraschino cherries with fresh or frozen cherries for a more natural flavor.
- Add shredded coconut to the topping for a tropical touch.
- Substitute half of the all-purpose flour with white whole wheat flour to add a slight nuttiness and fiber without compromising the light texture.
Whether you’re making them for a brunch or weekday breakfast, the jumbo muffins stay moist and delicious. A quick warm-up in the microwave brings back that “fresh from the oven” taste.
What to Serve With Pineapple Upside Down Muffins
From a simple glass of milk to a full brunch spread, these muffins fit perfectly into any occasion where you need a taste of the tropics.
- Fresh fruit salad or yogurt parfaits
- Scrambled eggs and bacon
- Hot coffee or iced caramel lattes
- A dollop of whipped cream for a dessert-style treat
These ingredients come together to create large bakery-style muffins bursting with tropical fruit flavor.
Frequently Asked Questions
A jumbo muffin pan is highly recommended for this recipe. The quantity of the batter and the pineapple rings are sized specifically to fit a larger cup, creating the perfect balance of topping to muffin. You can use a standard pan, which will yield more, smaller muffins. Cut the rings to fit the muffin cups and reduce baking times.
Yes, you can use fresh, but it requires a few extra steps. You will need to slice it into rings and core it, and you’ll have to purchase a separate small can of pineapple juice to use in the muffin batter for the best texture and flavor.
Store them in an airtight container at room temperature for up to 3 days. The caramelized topping can make them a bit sticky, so placing a piece of parchment paper between layers is a good idea if you need to stack them.
Tools Needed to Make Pineapple Upside Down Muffins
You don’t need much to make these large, jumbo-style muffins, but the right tools help everything turn out picture-perfect.
Wilton Everyday Non Stick Jumbo Muffin Pan for Oversized Muffins and Cupcakes, Made without PFAs, 6 Cup Capacity
Pyrex Essentials (3-Piece) Glass Mixing Bowls Set For Prepping, Baking and Cooking, Preheated Oven, Dishwasher, Freezer, and Microwave SafeOXO Good Grips 9-Inch WhiskTILUCK measuring cups and magnetic measuring spoons set, stainless steel measuring cups, 6 double-sided stainless steel measuring spoons & 1 leveler (5+7)HOTEC Heat Resistant 600℉ Food Grade Silicone Rubber Spatula Set for Baking, Cooking, and Mixing Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5
All the tools for these jumbo muffins you need are easy to grab on Amazon, making baking a breeze.
Ingredients for Pineapple Upside Down Muffins
Gather everything before you start so the baking process is smooth and enjoyable. Each ingredient plays an important role in creating the moist texture and signature caramelized flavor of these baked little cakes.
For the Muffins:
- Flour, baking powder, salt, and cornstarch – create structure while keeping the muffins light and tender.
- Cinnamon – adds a warm, subtle spice.
- Eggs, sugar, brown sugar, pineapple juice, and vanilla – provide sweetness, moisture, and richness.
For the Topping:
- Butter and dark brown sugar – caramelize to form the sweet glaze.
- Vanilla – enhances flavor.
- Pineapple rings and maraschino cherries – give that classic upside-down look and fruity touch.
Dole Pineapple Slices in 100% Pineapple Juice 20 ozAmazon Grocery, Maraschino Cherries with Stems, 10 Oz
How to Make Pineapple Upside Down Muffins
Preheat oven and prepare a jumbo muffin pan with nonstick spray. In a saucepan, melt butter and brown sugar for the topping, then spoon into muffin cups and add the canned rings and cherries.
In a bowl, whisk together flour, baking powder, cinnamon, salt, and cornstarch. In another bowl, whisk eggs, sugars, juice, and vanilla; combine with dry ingredients until just mixed.
Spoon batter evenly over the toppings and bake until golden and a tester comes out clean. Cool slightly before inverting onto a wire rack.
Add these breakfast treats to an Easy Brunch Charcuterie Board for a pop of sweetness and tropical flavor. The caramelized topping and buttery, soft crumb make them the perfect sweet contrast to savory bites.
Jumbo Upside-Down Pineapple Muffins
Ingredients
For the Muffins:
- 1 ½ cups flour
- 2 ¼ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tbsp cornstarch
- 4 eggs
- 1¼ cups sugar
- ¼ cup brown sugar, packed
- ½ cup pineapple juice, use the juice from the pineapple can
- 2 tsp vanilla
For the Topping:
- 6 tbsp unsalted butter
- 1 ½ cups dark brown sugar, packed
- 1 tsp vanilla
- 12 pineapple rings, you’ll need one 20 oz can and one 8 oz can
- 12 maraschino cherries, with stems
Instructions
- Prep the Pan and Dry Mix: Preheat your oven to 350 degrees. Spray a jumbo muffin pan generously with non-stick spray. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and cornstarch; set this dry mix aside.
- Make the Topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and vanilla, and whisk for one minute until the mixture is smooth and slightly bubbling. Remove immediately from the heat.
- Assemble the Topping Base: Spoon about 2 tablespoons of the warm topping mixture into the bottom of each prepared jumbo muffin cup. Center a pineapple ring over the topping in each cup, then place a single maraschino cherry in the middle of each pineapple ring.
- Create the Batter: In a large bowl, combine the eggs, both sugars (granulated and brown), and vanilla extract, and beat until the mixture is smooth.Stir in the pineapple juice until fully combined. Gradually add the reserved dry ingredients, mixing only until just combined. Stop mixing as soon as the flour disappears to prevent a dense muffin.
- Bake and Invert: Divide the batter equally among the prepared muffin cups, filling each one about 3/4 full. Bake for 20-23 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then run a knife around the edge of each muffin to ensure easy release. Place a cooling rack over the pan and quickly flip it over to release the muffins onto the rack. Gently lift the cherry stem on each muffin so it stands up. Serve warm or at room temperature.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
2025 Alphabet Challenge – “U”
This irresistible muffin recipe is my “U” entry for the 2025 Alphabet Challenge. Sweet, tropical, and perfectly jumbo, these muffins are a fun and flavorful addition to any brunch or dessert table. Don’t forget to check out all the amazing recipes from the 2024 Alphabet Challenge for more inspiration!
- A Messy Kitchen: Apple Bourbon Upside Down Cake
- A Day in the Life on the Farm: Black Forest Upside Down Cake
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Pumpkin Ancho Unsweetened Cocoa Chili
- Culinary Cam: Sea Urchin Crostini
- Karen’s Kitchen Stories: Ube Pandesal
- Mayuri’s Jikoni: Udon Noodle Salad
- Food Lust People Love: Umeboshi Calamansi Lime Juice
- Sneha’s Recipe: Upside Down Apricot Bundt
- Jolene’s Recipe Journal: Upside Down Bacon Apple Pancake
Enjoy!
I have these in the oven right now. I can hardly wait to see what the finished product looks and tastes like! They were super easy to put together. I’m always on the hunt for jumbo muffin recipes. Thanks for the great recipe. One word AWESOME! Definitely keeping in my .baking rotation.
Jennifer, I’m so glad you like the jumbo muffin recipe! Let me know how they turned out. We make them often here, one of our favorites.
Here I am again finding myself craving these pineapple upside down muffins. They were amazing the last time I made them! I can hardly wait to have one as they are next into the oven after I’m done baking cookies! Thanks again for the great recipe!
That is a lot of eggs. I have another recipe that is almost the same but uses two eggs instead of four. I am a little skiddish about trying this for that reason.
I’m sure two eggs would be fine but you may have to add additional pineapple juice to be sure the muffins are moist. I’ve never had any issue with the four eggs, the muffins turn out great every time. If you’re worried about just using the quantity of four, try two whole eggs with two egg whites.
I love these little individual cakes. I think they would be the perfect finale to a dinner party.
I have the jumbo muffin tins, and I haven’t had good old pineapple upside down anything in decades! This is definitely one to try, especially in muffin portions.