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Pineapple-Pecan Muffins
Thumbnil Pineapple-Pecan Muffins

Pineapple-Pecan Muffins

We could call these scrumptious muffins pineapple-upside-down muffins, because the gooey pineapple mixture that bakes on the bottoms becomes the tops of the muffins when you serve them.



  • 1 can (8 oz.) crushed pineapple
  • 1/4 cup dark corn syrup
  • 6 maraschino cherries, halved
  • 2 cups Kellogg's® Rice Krispies® cereal
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/4 cup finely chopped pecans
  • 2 egg whites
  • 3 tablespoons vegetable oil
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup fat-free milk


1. Drain pineapple, reserving 1/4 cup juice. Set aside.

2. Coat twelve 2 1/2-inch muffin-pan cups with cooking spray. Place 1 teaspoon corn syrup in bottom of each cup. Portion drained pineapple over syrup. Push 1/2 cherry into center of pineapple in each cup. Set aside.

3. In large mixing bowl, stir together KELLOGG'S® RICE KRISPIES® cereal, flour, baking powder, soda, salt and pecans. Set aside.

4. Beat together egg whites, oil and brown sugar. Stir in milk and pineapple juice. Add to dry ingredients, stirring only until combined. Portion evenly into muffin-pan cups.

5. Bake at 400°F about 20 minutes or until golden brown. Immediately turn out muffins onto waxed paper lined tray. Remove any pineapple that remains in pan and place on muffins. Serve warm.

Yield: 12 muffins