Upside-Down Pineapple Muffins

READY IN: 25mins
Recipe by Kitchen__Princess

Serve with a little extra drizzle of golden syrup and a dab of whipped cream. Try it with other fruits such as apple or peaches.

Top Review by Saturn

How perfect are these?!?! Wonderfully light. The only thing I changed was to use canned apricots instead of pineapple. They worked out well enough except that I had a bit of a hard time getting them out of the tin. I waited 5 minutes after taking them out of the oven before I took them out of the tins. I think that next time I will take them out of the tins sooner. Also, I doubled the recipe with great success. With a full tin of 12 muffins, mine took 14 minutes in the oven. I will make these again and again! Thanks so much for posting!

Ingredients Nutrition


  1. Preheat oven to 200°C Lightly grease 6 muffin tins.
  2. Place one tsp golden syrup into each muffin tin and top with a pineapple ring. You may need to cut a small wedge out of each ring to make it fit in the tin.
  3. Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
  4. In another bowl, lightly whisk together the melted butter, eggs, pineapple juice, milk and vanilla.
  5. Fold egg mixture into dry ingredients and stir quickly to combine.
  6. Spoon mixture on top of pineapple ring and back for 12 - 15 minutes or until muffins spring back when lightly pressed.

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