Go Back
Print

Pineapple Upside Down Muffins

Ingredients

  • 1 8-ounce can crushed pineapple, drained, juice reserved
  • 2 eggs
  • ½ cup vanilla yogurt
  • ¼ cup coconut oil melted and cooled (or baking oil of your choice)
  • 1 ½ cups flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons brown sugar
  • 28 - 32 maraschino cherries

Instructions

  1. Preheat oven to 400F. Spray 2 mini muffin tins with baking spray.
  2. In a mixing bowl, stir together 1 tablespoon reserved pineapple juice, eggs, vanilla yogurt, and coconut oil until combined.
  3. 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.
  4. 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.
  5. Bake 9 - 12 minutes or until golden brown and a toothpick inserted into the center comes out clean.