Bakery-Style Upside-Down Hawaiian Pineapple Muffins

READY IN: 40mins
YIELD: 12 muffins




  • Set oven to 350°F.
  • Place oven rack to second-lowest position).
  • Generously grease 12 regular-size muffin tins (do not use paper liners for this).
  • Divide and place the tidbits in the bottom of each muffin tin in a single layer.
  • Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
  • To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
  • Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
  • In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
  • Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
  • Place the muffin tins on baking sheet to catch any spills.
  • Bake for about 25 minutes, or until muffins test done.
  • Cool muffins in tins for 5 minutes.
  • Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
  • Turn muffins out onto cooling rack upside down and remove from pan/s.