Pineapple upside-down muffins

Isreal Robertson
5 2
75 mins
75 mins


Servings: 12
  • 7-10 Tbsp some + 10 g butter
  • 2 Baby pineapple
  • 100 g + 100 g sugar
  • 5 TABLESPOONS Whipped cream
  • 1 Egg (Gr. M)
  • 80 ml neutral oil (e.g. rape seed oil)
  • 200 g Yoghurt (e.g. vanilla yoghurt)
  • 225 g Flour
  • 45 g Coconut flake
  • 2 coated Tsp Baking Powder


  1. 1

    Grease the recesses of a muffin baking tray (12 recesses). Unscrew the bud of the baby pineapple. Peel the fruits and cut them crosswise into 12 thin slices. Cut out the stalk with a small round cookie cutter (approx. 1 cm Ø).

  2. 2

    For the caramel, caramelise 100 g sugar in a pan until golden. Remove from the stove. First stir in 10 g butter, then cream. Add pineapple slices to the caramel. Simmer at low heat for about 2 minutes.

  3. 3

    Grate the cheese and sprinkle on the crêpes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle on top.

  4. 4

    For the dough, briefly mix egg, oil and yoghurt with the whisk of the mixer. Mix flour, grated coconut, 100 g sugar and baking powder. Stir the egg and yoghurt mixture briefly into the flour mixture until all ingredients are moist.

  5. 5

    Spread on the pineapple slices. Bake in a hot oven for 25-30 minutes.

  6. 6

    Remove from the oven and immediately turn over onto a large cake platter or tray. (Attention! Some caramel may flow out.) Serve muffins hot or cold.

Nutrition Facts

270 kcal
35 g
12 g
4 g