How To make Coconut and Pineapple Upside Down Muffins
6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut -- toasted lightly
Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to 1/2 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 400oF 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. Jody Prival Makes 6 muffins.
How To make Coconut and Pineapple Upside Down Muffins's Videos
Easy pineapple upside down cake!
Easy pineapple upside down cake! | Lorenzo M's
Mini Pineapple Upside Down Cakes
Wilton Jumbo Cupcake pan Set of 2 $13.98
For cupcake pan:
nonstick baking spray
6 tablespoons melted butter
3 tablespoons light Brown sugar (1/2 tbsp in each)
Maraschino cherries
pineapple slices (reserve juice)
batter for cake:
wet ingredients
2 tbp melted butter
2/3 cup light Brown sugar
2 eggs
1/4 cup pineapple juice
dry ingredients
2/3 cup sifted AP flour
1 tsp baking powder
1/4 tsp salt
mix and combine
1 jumbo size cupcake pan sprayed with nonstick baking spray.
Put one tablespoon of melted butter in each cupcake opening
Add 1/2 tablespoon light brown sugar on top of the melted butter
Add 1 pineapple slice on top of the brown sugar
Place one Maraschino cherry in the center of the pineapple slice
Add batter Leaving room to rise
Bake for 18 to 22 minutes in a 350゚oven. This recipe makes 6 size mini cakes
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Pineapple Upside Down Cake, made easy!!
This beautiful cake was absolutely amazingly delicious!! Simple recipe
Ingredients:
Pineapple topping:
1/4 -1/2 brown sugar
3 tbsps melted Butter
20oz can pineapple slices
8-12 maraschino cherries (pat dry)
Yellow Cake:
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup Butter
3/4 cup Sugar
2 Eggs
1 tsp Vanilla Extract or Essence
1/4 cup pineapple juice (from can)
1/4 cup milk
Bake into a 350 degree preheated oven for about 35-40 minutes or until toothpick comes out clean.
Allow to cool for at-least 10 minutes before flipping.
Thank you so much for watching ????
Pineapple Upside Down Muffins Recipe
Hi Guys, today I’ll show you how to make Pineapple Upside Down Muffins. It’s a small version of the large pineapple upside down cake. We’ll need 1 stick of unsalted butter softened and ¾ cup of white sugar which we will cream together. Here I have two cups of all purpose flour, ¼ tsp salt, ½ tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon and an ⅛ of a tsp of ground cloves. This will all be whisked together. We’ll need one egg, 1 tsp of vanilla extract. Pineapple cut up small or crushed, about 12 ounces with some of the juice. I’m using fresh pineapple but you can use canned or frozen. ¾ cup of sour cream and some brown sugar. We’ll put some brown sugar and some of the pineapple in our muffin tins before we pour the batter on top. This recipe makes about 12 -14 muffins so you’ll need muffin pans.
Link to Muffin Pans:
Link to Sheet Tray:
Link to Cooling Rack:
Link to Offset Spatula:
First, preheat your oven to 350 degrees. Cream the butter and sugar together until fluffy. Add one egg. Now, I’ll add the tsp of vanilla extract, sour cream. Mix that together. It’s good to whisk the dry ingredients to get any lumps out. Add the flour mixture to the wet ingredients and gently stir until it comes together. I like to use a wooden spoon for this, it’s gentler on the batter. That looks good. Save about ½ cup pineapple for the muffin tins and the rest of the pineapple, we’ll add to the batter. Just fold in the 8 ounces of pineapple with juice. Don’t overmix.
Now, take softened butter and rub it inside the muffin tins. Butter generously so the muffins can come out of the tins easily after they are cooked. Take about a tsp of pineapple and put it in each cup. Now add a tsp of brown sugar. Add about a scoop of batter to each cup. It’s best to fill the cups about ¾ full because they will rise. It’s easier and neater to get the muffins out of the pan if they don’t rise above the line while cooking. Bake this in the preheated 350 degree oven for approximately 20 minutes or done. You can put a toothpick in the middle of a muffin and if it comes out clean or with just a few crumbs, it’s done. Let the muffins cool in the pan on a wire rack for about 15 minutes. Run a butter knife or offset spatula around the edges and pull gently away from the sides. You can pull them out at this point, I pulled one out because I just had to try it right away. A faster way to get them out all at once is to run a spatula around the edges of the muffins, put a sheet tray over the muffin pan, flip it over. Tap the bottom of the cups and they should drop right onto the tray. For the muffins to come out neatly, it is important to butter the cups really well and not overfill them before baking.
These muffins are moist, not overly sweet. The pineapple and brown sugar caramelize on top, it looks beautiful and tastes yummy. I hope you try this recipe. Subscribe for more and I’ll see you next time. Thanks for watching!
Pineapple Upside-Down Muffins- Healthier Version | Pineapple Upside-Down Oats Muffins
Ingredients:
Pineapple chunks- 2 cups
Vanilla Extract- 1 tsp
Coconut Oil- 1/4 cup
Apple Cider Vinegar- 1 tbsp
Freshly grated Coconut- 1 Cup
Oats(powdered)/ Oats Flour- 2 cups
Cinnamon powder-1/4 tsp
Himalayan Pink Salt- 1/4 tsp
Baking Soda- 1 tsp
Baking powder- 2 tsp
Brown Sugar- 1/2 cup
Coconut Pineapple Cake 椰丝凤梨蛋糕 | Apron
Coconut Pineapple Cake 椰丝凤梨蛋糕 | Apron
全蛋 egg 1
蛋黄 egg yolk 3
植物油 vegetable oil 30g/ 2 1/2Tbsp
凤梨 pineapple 50g
低筋面粉 cake flour 50g/ 4Tbsp
蛋白 egg whites 3
糖 sugar 30g/ 4Tbsp
塔塔粉 cream of tartar 1/8tsp
凤梨 pineapple
椰丝 coconut
pan size 16cm/6“ 圆模
160度摄氏 烤 40-45分钟
Bake at 160c for 40-45minutes
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