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Pineapple Upside Down Muffins

These Pineapple Upside Down Muffins are sweet, buttery, and topped with caramelized pineapple and cherries, making them a delightful treat for brunch or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 can (20 ounces) pineapple slices, drained, juice reserved Use canned pineapple for even sweetness.
  • 1 box Yellow cake mix Quick to make with a boxed cake mix.
  • 1/2 cup vegetable oil Provides moisture.
  • 3 large eggs Acts as a binding agent.
  • 1/3 cup melted butter Unsalted helps control salt.
  • 2/3 cup packed brown sugar Creates the caramel topping.
  • 12 pieces Maraschino cherries, cut in half Adds vintage charm.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and spray 24 muffin cups with cooking spray.
  2. Cut each pineapple slice into 4 pieces and set aside.
Mixing the Batter
  1. In a large bowl, beat the cake mix, oil, eggs, and reserved pineapple juice on low for 30 seconds, then medium for 2 minutes. Scrape the bowl once or twice.
  2. In a small bowl, stir melted butter and brown sugar until glossy and slightly thickened.
Assembling the Muffins
  1. Spoon about 1 1/2 teaspoons of the butter-sugar mix into each muffin cup.
  2. Place two pineapple pieces cut-side up in each cup and press half a cherry into each pineapple.
  3. Pour about 1/4 cup of the batter into each cup. Tap the pan lightly to remove bubbles.
Baking
  1. Bake for 20–25 minutes until edges are golden and tops are springy. A toothpick should come out clean or with a few moist crumbs.
  2. Let cool for 5 minutes, then run a thin knife around each muffin to loosen. Invert onto a cookie sheet to serve warm.

Notes

For time-saving, use a silicone muffin pan for easy release. Add 1/2 teaspoon cinnamon to the batter for a spicy flavor.