Pineapple Upside Down Muffins – easy, kid-approved breakfast recipe! Delicious muffins filled with crushed pineapple and topped with a sprinkle of brown sugar and a maraschino cherry!
I’m doing that thing again where I refuse to buy cereal because we’ve had this giant Sam’s Club sized box of instant oatmeal in the pantry for, like, 3 months now and I. Want. It. Gone.
I’m told that there are people in this world that enjoy oatmeal and happily eat it but my children and I are not those people.
Why’d you buy 52 packs of oatmeal, Amanda, if you guys don’t eat oatmeal?
I don’t know, y’all. I black out in Sam’s the second I start thinking about getting a slice of pizza and I don’t even realize I have the oatmeal until I’m already out the door and flinging boxes into the Jeep.
No, this isn’t the first time we’ve ended up with the oatmeal.
How to Make Pineapple Upside Down Muffins
First, you need a mini muffin tin. Once you have that, it’s a really simple recipe.
- Mix together pineapple juice, 2 eggs, vanilla yogurt, and melted and cooled coconut oil until combined
- In a separate bowl, whisk together the dry ingredients (flour, sugar, baking powder, and salt)
- Add the dry mixture to the wet mixture and stir to combine
- Stir in crushed pineapple
- Divide the batter among mini muffin cups sprayed with oil
- Sprinkle each muffin with brown sugar and gently press a cherry into the top
- Bake 9 – 12 minutes
Can I Use a Regular Muffin Tins?
Yes, but cook time will probably be around 20 minutes. When a toothpick inserted into the center of one of the muffins comes out clean, you know they are done.
Can You Freeze Pineapple Upside Down Muffins?
Yes! Pineapple Upside Down Muffins freeze beautifully.
Just pop them into a freezer storage bag and make sure to squeeze as much as out of the bag as possible. They will be fine in the freezer for up to 3 months. Defrost them overnight at room temperature before serving.
More Muffin Recipes
- Banana Muffins with Nutella Swirl
- Mini Sausage Pancake Muffins
- Blueberry Muffins
- Pumpkin Banana Muffins
- Strawberry Chocolate Chip Muffins
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- 1 8-ounce can crushed pineapple, drained, juice reserved
- 2 eggs
- 1/2 cup vanilla yogurt
- 1/4 cup coconut oil, melted and cooled (or baking oil of your choice)
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons brown sugar
- 28 - 32 maraschino cherries
- Preheat oven to 400F. Spray 2 mini muffin tins with baking spray.
- In a mixing bowl, stir together 1 tablespoon reserved pineapple juice, eggs, vanilla yogurt, and coconut oil until combined.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain. Add to the wet mixture and stir until just combined. Stir in crushed pineapple.
- Fill the muffin cups two-thirds (you should have about 30 muffins). Sprinkle each with a small amount of brown sugar and gently press a cherry into the top.
- Bake 9 - 12 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Amount Per Serving: Calories: 91 Total Fat: 2g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 13mg Sodium: 67mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 0g Sugar: 11g Sugar Alcohols: 0g Protein: 1g