Ingredients:

  • 1/4 cup unsalted butter, melted (57g)
  • 1/2 cup light brown sugar, packed (100g)
  • 20 oz canned pineapple tidbits or rings, drained (567g)
  • 12 maraschino cherries, patted dry
  • 1.5 cups all-purpose flour (190g)
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1/4 cup reserved pineapple juice (60ml)
  • 1 large egg, room temperature (50g)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Distribute the 57g of melted butter evenly across the 12 muffin cups. Sprinkle the 100g of brown sugar over the butter, pressing it down slightly.
  2. Place one cherry in the center of each cup. Arrange the 567g of pineapple tidbits around the cherry. Press the fruit firmly into the sugar so it stays put when the batter is added.
  3. Whisk the 190g flour, baking powder, and salt in one bowl.
  4. In another bowl, whisk the egg, yogurt, 100g sugar, 60ml juice, and vanilla until the mixture is silky.
  5. Fold the dry ingredients into the wet until just combined. Divide the batter over the fruit.
  6. Bake for 18 minutes until a toothpick comes out clean and the tops spring back.
  7. Let the pan rest for exactly 5 minutes. Place a large tray over the tin and flip with confidence. Wait 10 seconds for gravity to work before lifting the tin away.