Upside Down Turtle Muffins Recipes

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UPSIDE-DOWN TURTLE MUFFINS



Upside-Down Turtle Muffins image

Enjoy these turtle shaped chocolate muffins topped with pecans.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 12

1/2 cup semisweet chocolate chips
3 tablespoons butter or margarine
1/3 cup buttermilk
1/3 cup packed brown sugar
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans
24 milk chocolate-covered caramels (from 5.3-oz bag), unwrapped
36 small pecan halves

Steps:

  • Heat oven to 400°F. Spray bottoms, sides and tops of 12 regular-size muffin cups with cooking spray.
  • In 1 1/2-quart heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently; cool slightly. Stir in buttermilk, brown sugar, vanilla and egg.
  • In large bowl, mix flour, baking soda, salt and chopped pecans. Stir in chocolate mixture just until combined. Divide batter evenly among muffin cups. Push 1 caramel into center of batter in each muffin cup.
  • Bake 14 to 16 minutes or until toothpick inserted 1/2 inch from edge of muffin comes out clean. Cool 1 minute. Turn muffin pan upside down onto cookie sheet to remove muffins. Immediately place another caramel on bottom of each muffin. Leaving muffins upside down on cookie sheet, return to oven about 1 minute or until caramel is soft enough to add pecan halves.
  • Place 3 pecan halves on caramel on each muffin. Cool until caramel is slightly firm before serving, about 10 minutes. Serve warm if desired.

Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 18 g, TransFat 0 g

CRANBERRY UPSIDE DOWN MUFFINS



Cranberry Upside Down Muffins image

I love muffins, and have to admit these are special. The cranberry topping is delicious in it's own right and sets this muffin a notch above all others!

Provided by MarieRynr

Categories     Quick Breads

Time 40m

Yield 1 1/2 Dozen

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/3 cup butter, melted
1 egg
1/3 cup brown sugar, packed
1/4 cup butter
1/2 teaspoon ground cinnamon
1/2 cup cranberries, halved
1/2 cup chopped nuts

Steps:

  • Combine flour, sugar, baking powder and salt in a large bowl; mix well.
  • Add milk, butter and egg; stir just until moistened.
  • Set aside.
  • Prepare Cranberry Topping; (Combine ingredients in a small saucepan, Cook over medium heat until sugar is dissolved).
  • Spoon topping into 18 greased muffin cups.
  • Spoon batter over topping, filling each cup 2/3 full.
  • Bake at 400 degrees for 20 to 25 minutes, until a toothpick tests clean.
  • Immediately invert onto a wire rack set over wax paper; serve warm.

Nutrition Facts : Calories 2304.7, Fat 107.9, SaturatedFat 54.5, Cholesterol 359.2, Sodium 2485.4, Carbohydrate 301.2, Fiber 11.6, Sugar 117.9, Protein 41.2

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan

Provided by Taste of Home

Time 35m

Yield about 3 dozen mini muffins or 10 regular muffins.

Number Of Ingredients 10

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

Steps:

  • Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

These muffins have just about everything! Very healthy and YUMMY!

Provided by Andrea

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 19

1 (10 ounce) can pineapple slices in juice, drained
2 tablespoons brown sugar
2 tablespoons chopped walnuts
½ cup regular rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup grated carrot
¾ cup raisins
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
  • Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
  • In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
  • Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g

UPSIDE-DOWN RHUBARB MUFFINS



Upside-Down Rhubarb Muffins image

Make and share this Upside-Down Rhubarb Muffins recipe from Food.com.

Provided by queenbeatrice

Categories     Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 cup rhubarb, finely chopped
1/4 cup butter, melted
1/2 cup brown sugar, packed
1/3 cup soft butter
1/3 cup sugar
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk

Steps:

  • Combine rhubarb, melted butter and brown sugar in a small bowl.
  • Divide amongst 12 greased muffin cups.
  • Beat together butter, sugar and egg until fluffy.
  • Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
  • Spoon into muffin cups, on top of rhubarb mixture.
  • Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
  • Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
  • Serve warm.

UPSIDE-DOWN CARAMEL APPLE MUFFINS



Upside-Down Caramel Apple Muffins image

I've made these a couple different times and they have been an absolute hit - like a there-were-none-left hit. Soft and tender apples covered in a caramel glaze are the stars of this show! Haven't tried it yet, but vanilla ice cream probably wouldn't be a bad idea!

Provided by Benjamin Ray Cummings

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

3 baking apples, peeled and sliced
½ cup packed brown sugar
½ cup butter
1 pinch salt
½ cup chopped walnuts
1 ½ cups all-purpose flour
½ cup packed brown sugar
1 teaspoon baking powder
¾ teaspoon apple pie spice
¼ teaspoon baking soda
⅛ teaspoon salt
¾ cup butter, melted
¾ cup applesauce
3 tablespoons buttermilk
1 egg, lightly beaten
¾ teaspoon vanilla extract

Steps:

  • Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
  • Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
  • Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.5 g, Cholesterol 66.5 mg, Fat 23 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 12.6 g, Sodium 256.2 mg, Sugar 23.3 g

UPSIDE-DOWN DATE-BRAN MUFFINS



Upside-Down Date-Bran Muffins image

Turn breakfast upside-down with our date-bran muffins boasting a buttery brown sugar top.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 13

1 cup Fiber One™ cereal
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
1 egg
1 1/4 cups whole wheat flour
3/4 cup chopped dates
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon light corn syrup

Steps:

  • Heat oven to 400°F. Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
  • In blender or food processor, place cereal, buttermilk, oil, vanilla and egg. Cover; let stand 10 minutes. Meanwhile, in small bowl, stir all topping ingredients until well mixed. Place 1 teaspoon of the topping in bottom of each muffin cup.
  • Blend cereal mixture in blender on medium speed until smooth; set aside. In medium bowl, stir flour, dates, 1/2 cup brown sugar, the baking soda and salt until well mixed. Pour cereal mixture over flour mixture; stir just until moistened (batter will be thick). Divide batter evenly among muffin cups.
  • Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Immediately place cookie sheet upside down on muffin pan; turn cookie sheet and pan over to remove muffins. Serve warm if desired.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 21 g, TransFat 0 g

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