Reviewed: May 26, 2009

I was trying to use up some leftover pineapple when I stumbled upon this recipe. I wasn't in the mood to make 18 muffins, tho, so I decided to to coffee/cake style. Made as directed (only change was adding a tbsp of vanilla/orange extract). Baked in 9" pan for 35" and it was simply wonderful. A little dry, perhaps, but I'm sure thats due to the way I baked it, but good eats with a cup of coffee. Nice job! I think tonight will serve with a small dollop of either whipped or ice cream on the side.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Apr. 19, 2009

Very moist and good. The only thing that I did differently was add a teaspoon of vanilla to the batter. I may change the streusel topping as well. Overall, very good!

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Reviewer:

mmk1125

Cooking Level: Intermediate

Reviewed: Mar. 27, 2009

I love these! So good - its like pineapple upside down cake for breakfast!

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Reviewer:

Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Mar. 8, 2009

I added 1 tablespoon of Vanilla Extract and put the pineapple in the batter. I also added some blueberries. They came out really moist and the topping added the perfect amount of sweetness. I imagine they would come out rather bland without the pineapple and vanilla added to the batter.

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Reviewer:

Radiant Force

Reviewed: Feb. 22, 2009

I followed some of the recommendations. I used a larger can of crushed pineapple and added some to the batter, along with a little vanilla extract. They came out quite good and sweet. I followed the rest of the recipe as written.

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Reviewer:

Mom to Twins- Amy

Reviewed: Feb. 8, 2009

I put all the ingredients together and mixed it. It was extremely tasty. I also oiled the bottom of the muffin tins. I didn't use the high temperture listed and my muffins fell. Maybe too much liquid or not enough heat.Will try again.

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Reviewer:

billynn

Reviewed: Jan. 7, 2009

When will I learn to read the reviews before I make the recipe? As others stated, these turned out dry, stuck to the muffin papers and were over cooked, even at 25 minutes. I thought there was too much topping, and didn't use it all. If I try these again, I will definitely mix the pineapple into the batter, undrained, and use some vanilla. Has any one tried cooking these at a lower temperature? Maybe 350 F?

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Reviewer:

chocoholic

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Nov. 19, 2008

In all fairness we didnt follow the recipe exactly, my boyfriend insists he knows best, overbeating and additing way too much pineapple so that it was a big, moist, collapsed-muffin mess. Tasty but way to moist... so follow the recipe!

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Reviewer:

Miss Helen

Reviewed: Jul. 26, 2008

Top was really good actual muffin a little bland next time I will add some cinnamon and vanilla to the batter.

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: May 4, 2008

These are actually quite good. I used a 14 oz can of pineapple, half of which I added to the batter and half of which I used to top the muffins. I ran out of baking powder, so I didn't wuite use a full tablespoon- but there was no real difference. My sister was over when they came out of the oven and she proclaimed 'These are actually quite addictive!" (only after her 4th one!)

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