Wednesday, October 6, 2021

Pineapple Upside-Down Muffins



1 can (8 ounces) crushed pineapple

1-1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, room temperature

1/2 cup vanilla yogurt

1/4 cup canola oil

5 teaspoons brown sugar

5 maraschino cherries, halved


Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.

In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.

Fill regular-sized cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.

Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

NOTE: One of my neighbors is moving. It's a sad day. Such a nice family. Her husband is a doctor and they closed the hospital in our area and her husband now works an hour south of us.

This Saturday in Live Oak is the Sun Coast Plant Swap. They are a lunch where people bring goodies. I'm pretty sure I'm going to make these since they came out really good.


  1. Linda......this one is for me !!!! YUM !!! I love pineapple, and this one sounds like it is a winner. Going to make these for sure.

    It is so sad to have a great neighbor move away. I wish your neighbors good luck with their new home. Have a great time at the PLant swap.

    1. I made more!! Now I'm just about set for the swap. Such an EASY recipe. There are other recipes for this that look so much better but these whip up quickly.