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These Jumbo Upside-Down Pineapple Muffins are sweet and simple to make from scratch. Topped with a brown sugar glaze, pineapple ring, and a maraschino cherry they make the perfect sweet treat.
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4 from 2 votes

Jumbo Upside-Down Pineapple Muffins

Author: Lisa Kerhin

Ingredients

For the Muffins:

  • 1 1/2 cups flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 4 eggs
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar packed
  • 1/2 cup pineapple juice use the juice from the pineapple can
  • 2 tsp vanilla

For the Topping:

  • 6 tbsp butter unsalted
  • 1 1/2 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

  • Preheat oven to 350 degrees. Spray a Jumbo muffin pan with non-stick spray.
  • In a medium bowl, using a whisk or a softer, combine the flour, baking powder, cinnamon, salt, and cornstarch. Set aside.
  • In a large bowl, add the eggs, both sugars, and vanilla. Beat until smooth.
  • Add in the pineapple juice and mix unti combined.
  • Gradually add in the dry ingredients and mix until just combined. Overmixing will result in a dense muffin.
  • To make the topping: Using a small saucepan, melt the butter over medium heat. Add in the brown sugar and vanilla. Whisk for one minute. Remove from heat.
  • Spoon about 2 tablespoons of the topping into the bottom of each jumbo muffin cup. Place a pineapple ring on top in each muffin cup. Then place a maraschino cherry in the middle of each pineapple ring.
  • Divide the batter equally among the muffin cups, about 3/4 of the way full.
  • Bake for 20-23 minutes, or until golden brown and a toothpick inserted in the center of the muffin comes out clean.
  • Let cool in pan about 5 minutes before removing from pan. I find it's easier to run a knife around each muffing to loosen any part that may be clinging to the sides of the pan. To make clean up easy, place a sheet of parchment or wax paper under your cooling rack prior to removing the muffins from the pan.
  • Place a wire cooling rack over the muffin pan and flip over to release the muffins. Gently lift each stem so that it "stands" up.
  • Serve warm or at room temperature.