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Pineapple Upside Down Cake Pancake Muffins (Sourdough Version)

Joan
Makes 12
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast
Cuisine Breakfast
Servings 12 muffins

Ingredients
  

  • 15 oz can crushed pineapple, divided, reserve juice
  • 12 maraschino cherries
  • 6 Tbsp brown sugar
  • 1 cup sourdough starter or discard
  • 1/2 cup flour
  • 1/4 cup 1% milk
  • 1 egg beaten
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp unsweetened applesauce

Instructions
 

  • Spray 12 of the wells in the muffin tin with non stick spray. To each well, add 1/2 Tbsp of brown sugar, 1 Tbsp crushed pineapple and 1 cherry (pushed down in the center). Bake in the oven for 3 1/2 to 4 minutes until sugar is caramelized.
  • In a mixing bowl, combine sourdough, flour, egg, milk, extract, applesauce, salt, 2/3 cup crushed pineapple, reserved pineapple juice (2 TBSP). Mix well. Add baking soda. Mix well.
  • Divide pancake mixture evenly over pineapple/sugar mixture.
  • Bake for approx 16 minutes at 350. Let cool 5 minutes. Take a thin blade knife and run along the edges of the muffins and lift out carefully.