Chocolate Chip Pineapple Upside Down Cake Muffins

Combine the classic tropical flavors of pineapple upside-down cake with the comforting sweetness of chocolate chip muffins.

Ingredients

• 1/2 cup brown sugar
• 1/4 cup melted butter
• 12 slices pineapple rings
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, mix brown sugar and melted butter until combined. Distribute the mixture evenly among the muffin cups, then place a pineapple ring on top of each.
3. In a medium bowl, combine flour, baking soda, baking powder, and salt.
4. In a large bowl, beat softened butter and granulated sugar until creamy. Add eggs one at a time, mixing well after each addition.
5. Add sour cream and vanilla extract to the wet ingredients and mix until incorporated.
6. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
7. Fold in the mini chocolate chips, being careful not to overmix.
8. Spoon the batter into the muffin cups, filling each about 3/4 full.
9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Carefully remove the liners and invert muffins onto a platter to serve.

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