Upside Down Muffins Recipes - Pineapple, Peach, Apple, Berries

Just like upside down cakes, upside down muffins showcase the moist fruit on top of the cake base layer. Theses muffins are delicious and easy to prepare. These muffins never need frosting and they are always moist and ready to go straight from the oven. You can use standard muffin pans but the larger size ones are best. These muffins are soft, light and more tender than standard muffins. There are many varieties that showcase the delights of fresh fruit. Try the wonderful array of recipes shown below.

Upside-Down Apple Muffins with Caramel

Ingredients

For the muffins

3/4 cup sour cream
2 cups all-purpose flour
3/4 cup dark brown sugar
1/4 teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs, lightly whisked
8 tablespoons unsalted butter, melted

For the Caramel and Apple Topping

Pinch kosher salt
1/2 cup dark brown sugar
8 tablespoons unsalted butter
1/2 cup chopped walnuts (or pecans), toasted
3 apples, peeled, cored and sliced (about 1/4-inch, 6 cm thick)

Method

Pre-heat your oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin thoroughly with butter or margarine. Add the apples, 8 tablespoons butter, 1/2 cup brown sugar and pinch salt to a large skillet over moderate to high heat. Cook the mixture, stirring often, until the apples just start to soften (about 15 minutes). Add several the apple slices to each muffin cup. Add the pecans or walnuts, to the pans and set aside. To make the muffin batter, mix the flour, baking powder, cinnamon, 3/4 cup brown sugar and 1/4 teaspoon salt together in a large bowl. Whisk the eggs, sour cream, 8 tablespoons butter and vanilla together in a separate bowl. Then combine the dry and wet ingredients together and mix until until smooth but only just combined. Spoon some batter on top of the apples in the pan. Bake in the preheated oven until the muffins are slightly puffed up ( generally about 20-22 minutes). Remove the pans from the oven and set aside to cool until warm in the pan, Then turn the muffins out onto a serving platter or plate and serve warm.

These pineapple and cherry upside down muffins are easy to make. Learn how here.

Source: Original Image - John Anderson 2016

Classic Pineapple Upside Down Muffins Recipe

Ingredients

for the topping

2 tablespoons packed light brown sugar
1 10-ounce (280 g) can pineapple slices
2 tablespoons chopped walnuts, or pecans

for the muffins

3/4 cup raisins
1/4 teaspoon salt
1/4 cup canola oil
1 cup grated carrot
2 large free range eggs
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup plain rolled oats
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/2 cup packed light brown sugar
1/4 cup chopped walnuts, or pecans
1 8-ounce (250 g) can crushed pineapple
2 tablespoons pineapple juice, or orange juice

Method

Preheat your oven to 400 degrees F (200 degrees C). Thoroughly grease 12 large muffin cups with butter or cooking spray. Make the topping by first cutting the pineapple slices into 6 wedges. Add 2 wedges to each cup. Sprinkling the wedges with 1/2 teaspoon brown sugar and some nuts. Next, prepare the muffin batter mixture by whisking the all-purpose flour, baking powder, whole-wheat flour, baking soda, salt and cinnamon in a large bowl until smooth and well combined. In a separate bowl, whisk the eggs with the brown sugar in a medium bowl until smooth. Then add the juice, oil, juice and vanilla and whisk to combine well. Mix in the crushed pineapple (including the juice in the can). Combine the wet and dry increased until well combined. Mix in the oats, carrot, raisins and nuts. Add spoonfuls of the batter to the prepared muffin cups until the cups are almost full. Bake the muffins in the preheated oven until they are golden brown and firm (generally about 15-25 minutes). Remove the tray from the oven. Loosen edges with a knife and turn out the hot muffins onto a baking sheet or plate. Adjust the muffins so that the pineapple pieces and nuts are in place. Serve warm.

Blueberry Upside Down Muffins

Ingredients

1/4 teaspoon salt
2/3 cup buttermilk
1/2 cup brown sugar
6 tablespoons of sugar
1 large free range egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup butter, melted and cooled
3/4-1 cup fresh blueberries (or other berries)

Method

Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease 6 large muffin cups with butter or oil. Place 2-3 tablespoons of blueberries and 1 tablespoon of sugar into each greased cup, so the base is well covered. Next combine all the dry ingredients together in a small bowl - including the flour, baking soda, baking powder, brown sugar, salt and nutmeg. Using a separate bowl, whisk together the buttermilk, melted butter, egg and vanilla. Pour into the dry ingredients and whisk until the mixture is well-combined. Spoon the batter into the greased muffin cups, filling each cup almost to the top and ensuring the batter encloses the blueberries. Tap the pan to ensure the batter has no air bubbles. Bake for 15-20 minutes, until the tops of the muffins are firm and a toothpick inserted into the core comes out clean. Cool the muffins in the pan for about 5 minutes, then loosen each muffin with a knife and turn them out onto a wire rack. Serve warm and upside down to showcase the muffins.

Banana Upside Down Muffins

Ingredients

4 ripe bananas
Non-stick baking spray
4 tablespoons unsalted butter
1/2 cup brown sugar or dark muscovado (packed in the cup)

for the muffin mix

Pinch of salt
1/3 cup canola oil
3 tablespoons dark rum
3 tablespoons whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/2 cup brown sugar or dark muscovado
2 large free range eggs, at room temperature

Method

Pre-heat your oven to 375 degrees F (190 degrees C). Liberally spray a 12 cup muffin pan with cooking spray. Place 2 teaspoons each of brown sugar and butter into each muffin cup. Pre-bake until the sugar has melted (about 10 minutes). Remove the pan from the oven and set aside to cool. Peel the ripe bananas, cut into thin diagonal slices and place two banana slices on the bottom of each cup and two more slices along the sides of the muffin cups. Next make the muffin batter by sifting the flour, together with the nutmeg, baking powder and salt into a moderate size bowl. In another bowl, whisk together the eggs, milk, rum, brown sugar, oil and vanilla. Pour the egg mixture into the bowl with the dry ingredients and mix until just combined. Spoon portions of the mixture evenly into the sprayed muffin cups, filling them almost to the top and ensuring the mixture blends with the bananas. Bake until the top of the muffins is firm (generally about 15-20 minutes). Remove from the oven and remove the muffins from the pan while they are hot. Serve the muffins warm.

Cranberry Upside Down Muffins with Cinnamon and Pecan Nuts

Ingredients

for the muffins

1⁄2 cup sugar
1 1⁄4 cups milk
1 free-range egg
1⁄2 teaspoon salt
1⁄3 cup butter, melted
1 tablespoon baking powder
2 1⁄2 cups all-purpose flour

for the cranberry Topping

1⁄4 cup butter
1⁄3 cup brown sugar, packed
1⁄2 teaspoon ground cinnamon
1⁄2 cup pecan nuts (chopped)
1⁄2 cup cranberries, cut in half

Method

Preheat your oven to 400 degrees F (200 degrees C). Combine flour, baking powder, sugar and salt in a large bowl and mix thoroughly. Beat the butter, egg and milk in a small bowl and add to the dry ingredients. Stir until just combined. Set the mixture aside for about 30 minutes. Make the cranberry topping by adding all the ingredients listed to a small saucepan. Cook while stirring over moderate heat until the sugar has dissolved and the mixture starts to thicken. Spoon a portion of the topping mixture into 18 well-greased muffin cups. Spoon some batter over topping to fill each cup to about 3/4 full. Bake in the pre-heated oven for about 20-25 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean. Remove the pan from the oven and remove the muffins from the cups while the pan is still hot. Serve warm upside down with the cranberries on top.

Peach and Cherry Upside Down Muffins

Ingredients

1 cup milk
1 cup butter
2 free-range eggs
1⁄2 teaspoon salt
1 cup brown sugar
1⁄4 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1 1⁄2 cups granulated sugar
6 peaches, peeled and sliced
6 maraschino cherries, seeded and halved

Method

Thoroughly grease a 12 cup muffin tin with butter or spray with baking spray. Pre-heat your oven to 375 degrees F (190 degrees C). Whisk the free-range egg, milk and melted shortening together in a small bowl and then set aside. Combine the flour, baking powder, sugar and salt together in another bowl. Gently mix the dry ingredients through the egg mixture until just combined. Add an even portion of the brown sugar and butter and brown sugar equally among 12 muffin tin cups. Place half a cherry into the center of each cup and position some peach slices around it in a spiral formation. Spoon batter over the fruit and fill the cups to about 3/4 full. Bake the muffins for about 20-25 minutes or until the center is cooled (test using a toothpick). Remove the pan from the oven and turn-out the muffins onto serving platter, being careful to arrange the muffins with the fruit at the top. Serve the muffins warm.

Asparagus, Corn and Cheese Upside Down Muffins

Ingredients

1 cup corn flour
2 free range eggs
1 1/2 cups sour cream
1 teaspoon kosher salt
1/4 cup dark brown sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup whole-grain pastry flour
2 cups grated sharp cheddar cheese
Butter or spray oil for greasing muffin tins
2 tablespoons butter, sliced into 12 small pieces
2 ounces (60 g) unsalted butter, melted and cooled slightly
1 small bunch of asparagus, trimmed, sliced diagonally and steamed

Method

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin with butter or spray with baking spray. Place a square of sliced butter into each cup. Place several steamed asparagus pieces in the bottom of each muffin cup in a single layer. Set the pan aside. In a large bowl, mix together the flours, baking powder, baking soda, grated cheese, brown sugar and salt. In another bowl whisk the eggs and combine with the sour cream and melted butter. Add this mixture to the dry ingredients and fold together, mixing briefly to just combine. Spoon a portion of the batter into the muffin tins to cover the asparagus and fill to about 7/8 full. Bake in the preheated oven for 30-40 minutes, or until the tops are firm and golden brown and the muffins are cooked in the center. Remove the pan from the oven and after 5 minutes, turn the muffins out onto a serving dish or cooling rack. Flip the muffins over so that the asparagus is at the top. Serve warm.

Pear Upside Down Muffins with Maple Sauce

Ingredients

1/4 cup milk
2 firm green pears
1/4 cup canola oil
1/4 cup caster sugar
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 free-range egg, lightly beaten
1/4 cup maple syrup, with extra for serving
1 1/4 cups self-raising flour (wholemeal optional)

Method

Preheat oven to 350 degrees F (180 degrees C). Slice one of the pears into thick round slices and place one slice in each base of a 6-cup muffin pan that has been well greased with butter. Pour a spoonful of maple syrup over each slice.Place the pan in the oven and cook for 5-10 minutes, until the pear slices just begin soften. Finely chop the remaining pears after peeling and coring. Add the flour, chopped pear, nutmeg, cinnamon and sugar to a medium size bowl and mix to combine well. Add the beaten egg, milk, vanilla and oil. Mix until just combined. Spoon a portion of the batter into the muffin tins to cover the pear and fill the cups. Cook for about 15 minutes or until a toothpick inserted into the core of a muffin comes out clean. Remove the pan from the oven and turn-out the muffins while the pan is hot onto a wire rack or serving plate. Serve warm topped with some extra maple syrup.

Fresh Strawberry Upside Down Muffins

Ingredients

for the muffins

1/2 cup castor sugar
1 large free range egg
2 cups all purpose flour
2-1/4 teaspoon baking powder
1 cup milk, at room temperature
1 teaspoon pure vanilla extract
60 g (2 oz) unsalted butter, melted and cooled

for the strawberry sauce

2 tablespoons water
3/4 cup castor sugar
200 g (7 oz) fresh strawberries

Method

Preheat oven to 350 degrees F (180 degrees C). Grease the muffin cups and add greased muffin liners (optional). Make the strawberry sauce by adding the chopped strawberries to the water and sugar on a heavy pan, saucepan of Dutch oven. Cook the strawberries over medium heat until sugar dissolves, the strawberries soften (about 5-10 minutes) and the sauce thickens. Make the muffin batter by first sifting the flour, baking powder and salt together. Next, place the sugar and butter in a large bowl and beat with a mixer until light and fluffy. Gradually add the eggs while mixing. Then, gradually add the vanilla essence and milk. Then, fold the flour mixture through until the batter is combined. Next, spoon a portion of the strawberry sauce into the bottom of each muffin cup. Add enough of the muffin batter to fill the cup to 3/4 full. Bake the muffins for about 15-20 minutes until the tops are firm and they are cooked inside. Remove the pan from the oven, and turn the muffins out after cooling for 5 minutes. Serve the strawberry muffins warm.