Coconut & Pineapple Upside-Down Muffins
Submitted by nanabellefeuille
Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minA pan of pineapple upside-down cake shrunk down into individual muffin form. A heaping teaspoon of pineapple preserves goes into each well-buttered cup before the batter, so once you flip them, you get that glossy fruit cap sitting on top.
Toasted shredded coconut works through the batter for chew and a deeper, slightly nutty sweetness. Don’t skip the toasting step, raw coconut tastes flat where toasted goes warm and fragrant. Cinnamon rounds it out and keeps things from veering too sugary.
Run a knife around each one and invert quickly while still warm. Wait too long and the preserves grip the tin.
Pro Tips
- Butter the tins thoroughly, the pineapple preserves are sticky and unforgiving on bare metal
- Stir the batter just until combined, overmixing flour develops gluten and turns muffins tough
- Toast the coconut in a dry skillet over medium until golden at the edges, watch it constantly because it goes from pale to burnt fast
- A standard ⅓ cup tin makes the right size, jumbo tins underbake at this timing
Variations
- Swap pineapple preserves for apricot or peach for a different tropical lean
- Use coconut milk in place of regular milk for a fuller coconut flavor
- Stir in chopped macadamia nuts with the coconut for crunch
Ingredients
Directions
Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered ⅓ to ½ cup muffin tins.
In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk.
In another bowl whisk together the flour, the baking powder, the cinnamon, the salt, and the coconut, add the milk mixture, and stir the batter until it is just combined.
Divide the batter among the tins and bake the muffins in the middle of a preheated 400℉ (200℃) oven for 20 minutes, or until a tester comes out clean.
Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack.
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