Best 10 Pineapple Upside Down Carrot Muffins Recipes

CARROT PINEAPPLE MUFFINS

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

PINEAPPLE UPSIDE-DOWN CARROT MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
• Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
• Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

CARROT AND PINEAPPLE MUFFINS

Steps:

• 1. Preheat the oven to 180C/350F/Gas 4.
• 2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
• 3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• 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 greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
• Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
• In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
• Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

DAIRY-FREE PINEAPPLE-CARROT MUFFINS

Steps:

• Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
• Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
• Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
• Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

PINEAPPLE UPSIDE DOWN MUFFINS

Steps:

• In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
• Grease muffin tin (do not use liners).
• Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
• Pour a tablespoon or so of brown sugar mix over each pineapple slice.
• Preheat oven to 350°F.
• Cakey part: In a large bowl, sift flour and baking powder; set aside.
• In a medium bowl beat margarine and sugar until light and fluffy.
• Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
• In a small bowl, combine the pineapple juice and milk.
• Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
• Stir until it's just combined -- don't over mix.
• Pour batter into mufin tin over topping mix.
• Bake for 20 minute or until muffin is done ( i use the toothpick test).
• Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
• Eat'em hot or cool -- YUM!

PINEAPPLE UPSIDE-DOWN MUFFIN CAKES

Steps:

• Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup. , For cakes, cream butter and sugar until light and fluffy, 3-5 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition. , Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• 1. Combine brown sugar and margarine. Spoon scant teaspoon into each of twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Place a halved maraschino cherry in center of each muffin-pan cup.2. Stir together flour, baking powder, salt, and sugar. Set aside.3. Measure KELLOGG'S COMPLETE Oat Bran Flakes cereal, pineapple, and milk into large mixing bowl. Stir to combine. Let stand 2 minutes or until cereal is slightly softened. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined (batter will be thick). Spoon batter evenly into prepared muffin-pan cups.4. Bake at 400°F about 25 minutes or until browned. Invert onto serving plate. Serve warm.

PINEAPPLE AND CARROT SURPRISE MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
• Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
• Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
• Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.