Chocolate Chip Pineapple Upside Down Cake Muffins

Ingredients

• 4 tablespoons unsalted butter, melted and divided
• 1/2 cup light brown sugar, packed
• 6 canned pineapple rings, drained (juice reserved)
• 6 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/3 cup reserved pineapple juice
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips

Method

1. 1

   Preheat the oven to 350°F. Spoon 1 teaspoon of melted butter into the bottom of each of 12 muffin cups, then sprinkle about 2 teaspoons of brown sugar evenly over the butter in each cup.

2. 2

   Cut the pineapple rings to fit the muffin cups, placing one piece in the bottom of each cup and tucking a cherry half, cut side up, into the center of each.

3. 3

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. 4

   In a separate bowl, whisk the remaining melted butter with the granulated sugar until combined, then whisk in the egg, reserved pineapple juice, milk, and vanilla extract until smooth.

5. 5

   Pour the wet ingredients into the dry ingredients and stir just until no streaks of flour remain, then fold in the chocolate chips.

6. 6

   Divide the batter evenly over the pineapple and cherries in the muffin cups, filling each about three-quarters full.

7. 7

   Bake until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

   18:00 · Bake muffins
8. 8

   Cool the muffins in the pan for 5 minutes, then run a knife around the edges and invert onto a plate or wire rack so the pineapple topping faces up.

   5:00 · Cool in pan
9. 9

   Let the muffins cool for another 10 minutes before serving so the caramelized topping can set slightly.

   10:00 · Cool before serving