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Category: Muffins
Prep Time: Cook Time: Total Time:
Nonstick spray
3 tbsp packed light brown sugar
8 tbsp unsalted butter, melted and cooled
1 (8 oz) can crushed pineapple in heavy syrup, drained
2 cups plus 2 tbsp flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
3/4 cup buttermilk (regular or low-fat)
1/4 tsp almond extract
White or gold rum
Position the rack in the center of the oven and preheat the oven to 375°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray. If using silicone muffin tins, place the tins on a baking sheet after spraying.
In a small bowl, mix the brown sugar and 2 tablespoons of the melted butter until well combined. Divide this mixture evenly among the 12 muffin tins, placing about 1 teaspoon in the bottom of each. Top the butter mixture in each tin with 1 teaspoon of crushed pineapple. Set aside.
Whisk the flour, sugar, baking powder, baking soda, and salt until uniform. Set aside.
In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, the almond extract, the remaining 6 tablespoons melted butter, and the remaining crushed pineapple. Gently stir in the prepared flour mixture with a wooden spoon until moistened.
Taking care not to disturb the sugar and pineapple in the bottom of the tins, fill them three-quarters full with batter. Use additional greased tins or individual oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffin should come out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 15 minutes. Gently tip each muffin to one side, taking care to keep the pineapple bottom attached. If it comes loose, simply scrape it out and gently press it back onto the muffin top once the muffin has been removed from the tin. Remove all the muffins; serve them upside down. Drizzle 1 teaspoon of white or gold rum over the bottoms of each warm muffin. Cool completely before sealing them in an airtight container, where they will stay fresh for up to 2 days. These muffins do not freeze well. Note: Make sure your tins are well greased. These muffins cannot be made in paper muffin cups.
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PINEAPPLE RUM UPSIDE-DOWN MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
Nonstick spray
3 tbsp packed light brown sugar
8 tbsp unsalted butter, melted and cooled
1 (8 oz) can crushed pineapple in heavy syrup, drained
2 cups plus 2 tbsp flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
3/4 cup buttermilk (regular or low-fat)
1/4 tsp almond extract
White or gold rum
Position the rack in the center of the oven and preheat the oven to 375°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray. If using silicone muffin tins, place the tins on a baking sheet after spraying.
In a small bowl, mix the brown sugar and 2 tablespoons of the melted butter until well combined. Divide this mixture evenly among the 12 muffin tins, placing about 1 teaspoon in the bottom of each. Top the butter mixture in each tin with 1 teaspoon of crushed pineapple. Set aside.
Whisk the flour, sugar, baking powder, baking soda, and salt until uniform. Set aside.
In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, the almond extract, the remaining 6 tablespoons melted butter, and the remaining crushed pineapple. Gently stir in the prepared flour mixture with a wooden spoon until moistened.
Taking care not to disturb the sugar and pineapple in the bottom of the tins, fill them three-quarters full with batter. Use additional greased tins or individual oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffin should come out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 15 minutes. Gently tip each muffin to one side, taking care to keep the pineapple bottom attached. If it comes loose, simply scrape it out and gently press it back onto the muffin top once the muffin has been removed from the tin. Remove all the muffins; serve them upside down. Drizzle 1 teaspoon of white or gold rum over the bottoms of each warm muffin. Cool completely before sealing them in an airtight container, where they will stay fresh for up to 2 days. These muffins do not freeze well. Note: Make sure your tins are well greased. These muffins cannot be made in paper muffin cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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