Pineapple Upside-Down Muffins

21 Reviews
From: EatingWell Magazine Winter 2004

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients—vegetables, fruit and whole grains—so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Ingredients 12 servings

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  • Topping
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons chopped walnuts, or pecans (optional)
  • 1 10-ounce can pineapple slices
  • Muffins
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1/4 cup canola oil
  • 2 tablespoons pineapple juice, or orange juice
  • 1 teaspoon vanilla extract
  • 1 8-ounce can crushed pineapple, (not drained)
  • 1 cup grated carrot, (1 large)
  • 1/2 cup old-fashioned oats
  • 3/4 cup raisins, preferably baking raisins (see Ingredient note)
  • 1/4 cup chopped walnuts, or pecans (optional)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat 12 muffin cups with cooking spray.
  2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
  5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
  • Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 218 calories; 6 g fat(1 g sat); 3 g fiber; 39 g carbohydrates; 4 g protein; 10 mcg folate; 31 mg cholesterol; 15 g sugars; 11 g added sugars; 1595 IU vitamin A; 6 mg vitamin C; 70 mg calcium; 1 mg iron; 187 mg sodium; 219 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1/2 fruit, 1 fat

Reviews 21

October 12, 2014
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By: EatingWell User
you don't even know they are a healthy alternative This was delicious, I didnt use nuts or raisins so put a little more carrot and crushed pineapple. even hubby enjoyed it, will definitely make again no doubt!! Pros: yum and filling Cons: takes a little time to make
June 22, 2014
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By: JudyM
A bit fussy to make, but not overly so and very well received by my family. Did cut sugar in half (plenty of sweet with pineapple and raisins) and substituted allspice (only 1 tsp) for cinnamon as a couple of family members dislike strong spice taste, especially cinnamon. Will definitely make again.
June 26, 2013
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By: EatingWell User
Although I greased the muffin tins well, the muffins stuck to the bottom of the pan and totally fell apart when I tried to get them out. They do taste good, however I would cut the sugar in half. I won't make them again.
January 03, 2013
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By: EatingWell User
I used applesauce instead of oil in recipe and it turned out fine. It reduced the fat content. Still I think the sugar could be cut down and I will do this next time. My husband loves sticky buns and said these just as good. That is a wonderful comment from someone I have to force to eat healthly
September 27, 2012
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By: EatingWell User
Scrumptious!! Just made these with my five year old and they are delicious!! Lots of ingredients, but well worth it. Will make a great grab and go breakfast as we rush off to school. We swapped out the raisins and nuts in the batter for dried cherries and diced dried apricots because that's what my son loves and they are a perfect combination of sweet, tart and hearty. Pros: hearty,flavorful
May 06, 2012
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By: Stephanie O'Leary
A Tasty Tropical Twist! I'm delighted to have found a truly different muffin that tastes like summer, but sticks to your ribs! I made the recipe exactly as written and know I'll be making these often. One tip: I used butter-flavored spray to coat the muffin tins, and just that touch of buttery flavor really made the brown sugar/pineapple/walnut topping sing! Pros: Hearty, Healthy, Substantial enough to satisfy between meals Cons: None
March 24, 2012
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By: EatingWell User
I haven't made some yet but they sound great. I am thinking of using rhubarb in the topping and in the muffins sometimes. we have a rhubarb patch here in Michigan.
January 31, 2012
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By: junk4u2
Great flavor, but my got stuck! I thought I could get away with using muffin papers instead of spraying my muffin pan. Big mistake! My muffins stuck in the worst way! So, I'm forced to scrape the insides of my muffin papers. So, follow the recipe! Other than that, the flavor was really good. But, because of the large number of ingredients, it wasn't easy! For that reason, I probably won't make them again. But, who can argue with the taste of brown sugar, cinnamon, pecans, etc. Definitely satisfies the taste for sweets. Pros: Tasted sinfully good Cons: Lot of work; too many ingredients for me
November 09, 2011
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By: EatingWell User
Moist and yummy These are delicious muffins. The batter was the right consistency. But, I used shredded carrots instead of grated carrots. So, they didn't break down into the batter well. I should've cut the b. sugar in half due to the sweetness of the raisins and pineapples. Pros: Fruit and veggie, and whole wheat equals fiber Cons: Way too sweet for my taste