Pineapple Upside-Down Muffins with Oats
Whole-wheat and all-purpose flour muffins studded with crushed pineapple, grated carrot, oats, and raisins, topped with caramelized brown sugar, nuts, and fresh pineapple wedges. Baked in a standard muffin tin and inverted to reveal the caramelized fruit on top.
Ingredients
- 2 tablespoon packed light brown sugar
- 2 tablespoon chopped walnuts or pecans(optional)almonds1:1nut
similar texture, milder flavor
- 1 10-ounce can pineapple slices
- ¾ cup whole-wheat flouradditional all-purpose flour1:1grain
removes wheat nuttiness, lighter crumb
- ¾ cup all-purpose flourspelt flour1:1grain
milder flavor, slightly denser crumb
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- ½ cup packed light brown sugar
- ¼ cup canola oil
- 2 tablespoon pineapple juice or orange juice
- 1 teaspoon vanilla extract
- 1 8-ounce can crushed pineapple, not drained
- 1 cup grated carrot, from 1 large carrot
- ½ cup old-fashioned oatswheat germ1:1grain
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- ¾ cup raisins
- ¼ cup chopped walnuts or pecans(optional)almonds1:1nut
similar texture, milder flavor
Instructions
- 1
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- 2
Sprinkle brown sugar into each muffin cup, then nuts if using.
- 3
Stack pineapple slices, cut into 6 wedges, and place 2 wedges in each cup.
- 4
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- 5
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice, and vanilla. Stir in crushed pineapple.
- 6
Make a well in the dry ingredients, add wet ingredients, and stir with a rubber spatula until just combined.
- 7
Stir in carrot, oats, raisins, and nuts if using. Scoop batter into muffin cups until quite full.
- 8
Bake until tops are golden brown and firm to the touch, 15 to 25 minutes.
- 9
Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts.
- 10
Cool for at least 10 minutes. Serve upside-down, warm or at room temperature.
Tips
Muffin cups will be quite full; this is intentional for a tall muffin.
Turn muffins out immediately after baking while caramel is still warm and pliable.
Do not over-mix batter after combining wet and dry ingredients to avoid dense muffins.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 4 days.
Batter can be prepared through the carrot-oat-raisin addition up to 4 hours ahead; refrigerate, then scoop and bake.
Serve warm or at room temperature, upside-down to display the caramelized pineapple topping.
Common Mistakes
Do not over-mix batter after wet and dry ingredients combine to avoid tough, dense muffins.
Do not delay turning muffins out after baking; caramel hardens quickly and pineapple pieces may stick to the pan.
Do not skip coating muffin cups adequately to prevent sticking at inversion.
Substitutions
removes wheat nuttiness, lighter crumb
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