I just got back from a quick trip to the Big Island in Hawaii where my friend had a plate of individual pineapple upside down cakes waiting on the kitchen table. They were absolutely scrumptious and came from the local Mamane Bakery in Kamuela. I decided to…
What you'll need
Ingredients
Pineapple Topping
1 20 ounce can pineapple slices (in juice)
¾ cup (12 tablespoons) brown sugar
8 tablespoons unsalted butter, melted
Muffins
2 cups all-purpose flour (or mixture of whole wheat and white)
1 tablespoon baking powder
½ teaspoon cardamom
½ teaspoon salt
¼ teaspoon grated or ground nutmeg
2 large eggs
1 cup milk, cream, or half & half
2⁄3 cup sugar or packed light brown sugar
1⁄2 cup vegetable oil or butter, melted
1 teaspoon vanilla
The method
Directions
01
Remove 6 whole slices of pineapple and let drain on a paper towel lined plate. Reserve the remaining pineapple for another use.
02
Preheat oven to 400°F and adjust rack to middle position. Lightly spray standard muffin tin with nonstick cooking spray.
03
Spoon 2 teaspoons of melted butter into each muffin cup. Sprinkle each with 1 tablespoon of brown sugar. Break each whole pineapple slice into 4 equal pieces. Place 2 pieces of pineapple over brown sugar/butter fitting each slice with the curve of the muffin cup; set aside
04
Whisk together flour, baking powder, cardamom, nutmeg, and salt in a large bowl. Set aside.
05
In a medium bowl whisk together eggs, milk, sugar, oil (or melted butter) and vanilla.
06
Gently stir wet ingredients into dry ingredients just to combine (do not overmix). Divide the batter evenly over pineapple mixture using large spoon or ice cream scoop.
07
Bake for 15-17 minutes or until a toothpick inserted in 1 or 2 of the muffins comes out clean, about Let cool for 2 to 3 minutes and then invert muffins onto wire rack or kitchen towel. Let cool, pineapple side up, until ready to serve – warm or at room temperature.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Big Island Pineapple Upside Down Muffins
Prep
Cook
Yield
I just got back from a quick trip to the Big Island in Hawaii where my friend had a plate of individual pineapple upside down cakes waiting on the kitchen table. They were absolutely scrumptious and came from the local Mamane Bakery in Kamuela. I decided to…
Ingredients
Pineapple Topping
1 20 ounce can pineapple slices (in juice)
¾ cup (12 tablespoons) brown sugar
8 tablespoons unsalted butter, melted
Muffins
2 cups all-purpose flour (or mixture of whole wheat and white)
1 tablespoon baking powder
½ teaspoon cardamom
½ teaspoon salt
¼ teaspoon grated or ground nutmeg
2 large eggs
1 cup milk, cream, or half & half
2⁄3 cup sugar or packed light brown sugar
1⁄2 cup vegetable oil or butter, melted
1 teaspoon vanilla
Cook Like James · The method
Directions
1
Remove 6 whole slices of pineapple and let drain on a paper towel lined plate. Reserve the remaining pineapple for another use.
2
Preheat oven to 400°F and adjust rack to middle position. Lightly spray standard muffin tin with nonstick cooking spray.
3
Spoon 2 teaspoons of melted butter into each muffin cup. Sprinkle each with 1 tablespoon of brown sugar. Break each whole pineapple slice into 4 equal pieces. Place 2 pieces of pineapple over brown sugar/butter fitting each slice with the curve of the muffin cup; set aside
4
Whisk together flour, baking powder, cardamom, nutmeg, and salt in a large bowl. Set aside.
5
In a medium bowl whisk together eggs, milk, sugar, oil (or melted butter) and vanilla.
6
Gently stir wet ingredients into dry ingredients just to combine (do not overmix). Divide the batter evenly over pineapple mixture using large spoon or ice cream scoop.
7
Bake for 15-17 minutes or until a toothpick inserted in 1 or 2 of the muffins comes out clean, about Let cool for 2 to 3 minutes and then invert muffins onto wire rack or kitchen towel. Let cool, pineapple side up, until ready to serve – warm or at room temperature.
Cook Like James
Big Island Pineapple Upside Down Muffins
Prep
Cook
Yield
I just got back from a quick trip to the Big Island in Hawaii where my friend had a plate of individual pineapple upside down cakes waiting on the kitchen table. They were absolutely scrumptious and came from the local Mamane Bakery in Kamuela. I decided to…
Ingredients
Pineapple Topping
1 20 ounce can pineapple slices (in juice)
¾ cup (12 tablespoons) brown sugar
8 tablespoons unsalted butter, melted
Muffins
2 cups all-purpose flour (or mixture of whole wheat and white)
1 tablespoon baking powder
½ teaspoon cardamom
½ teaspoon salt
¼ teaspoon grated or ground nutmeg
2 large eggs
1 cup milk, cream, or half & half
2⁄3 cup sugar or packed light brown sugar
1⁄2 cup vegetable oil or butter, melted
1 teaspoon vanilla
Directions
1
Remove 6 whole slices of pineapple and let drain on a paper towel lined plate. Reserve the remaining pineapple for another use.
2
Preheat oven to 400°F and adjust rack to middle position. Lightly spray standard muffin tin with nonstick cooking spray.
3
Spoon 2 teaspoons of melted butter into each muffin cup. Sprinkle each with 1 tablespoon of brown sugar. Break each whole pineapple slice into 4 equal pieces. Place 2 pieces of pineapple over brown sugar/butter fitting each slice with the curve of the muffin cup; set aside
4
Whisk together flour, baking powder, cardamom, nutmeg, and salt in a large bowl. Set aside.
5
In a medium bowl whisk together eggs, milk, sugar, oil (or melted butter) and vanilla.
6
Gently stir wet ingredients into dry ingredients just to combine (do not overmix). Divide the batter evenly over pineapple mixture using large spoon or ice cream scoop.
7
Bake for 15-17 minutes or until a toothpick inserted in 1 or 2 of the muffins comes out clean, about Let cool for 2 to 3 minutes and then invert muffins onto wire rack or kitchen towel. Let cool, pineapple side up, until ready to serve – warm or at room temperature.
