stock photo * Mimi's cafe
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I was just talking to a friend who I'd given this recipe to several years ago, and she told me that she has so many compliments and requests to make these ~ so thought I should post them for you too!
I don't know if they still make these at the restaurant, but, if not, you can definitely make them at home! 
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Mimi’s Café PINEAPPLE UPSIDE DOWN MUFFINS
Topping:
1/4 cup Unsalted Butter
1/2 cup Light Brown Sugar
1 20 oz can Pineapple Chunks (diced into small 1/4" pieces)
Cake:
1-1/2 cups All-Purpose Flour …………….................. 1/2 tsp salt
1-1/2 tsp Baking Powder …………………................... 2 eggs
1/2 cup Unsalted Butter, softened ………................ 1 tsp vanilla extract
2/3 cup Granulated Sugar ………………................… 3/4 cup Buttermilk
Topping:
In a small pan over medium heat whisk butter and brown sugar until melted. Spread the mixture evenly into 9-well greased/sprayed muffin pan.
Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
Cake:
Preheat the oven to 350°F. Sift/whisk together flour, baking powder, and salt. ~ In another bowl (with electric mixer) cream butter with sugar until the mixture is light and fluffy; add the eggs, 1 at a time, beating after each addition, add in the vanilla extract. Add the flour mixture alternately in batches with the buttermilk.
Scoop the batter into prepared muffin pan, spreading it evenly. Bake in the middle of the oven for 20 minutes, or until a tester comes out clean.
Let the muffins cool slightly in the pan. Run a thin knife around the edge of each muffin and invert the cakes onto a sheet tray. Serve warm with vanilla ice cream, if desired. Makes 9 muffins
Topping:
1/4 cup Unsalted Butter
1/2 cup Light Brown Sugar
1 20 oz can Pineapple Chunks (diced into small 1/4" pieces)
Cake:
1-1/2 cups All-Purpose Flour …………….................. 1/2 tsp salt
1-1/2 tsp Baking Powder …………………................... 2 eggs
1/2 cup Unsalted Butter, softened ………................ 1 tsp vanilla extract
2/3 cup Granulated Sugar ………………................… 3/4 cup Buttermilk
Topping:
In a small pan over medium heat whisk butter and brown sugar until melted. Spread the mixture evenly into 9-well greased/sprayed muffin pan.
Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
Cake:
Preheat the oven to 350°F. Sift/whisk together flour, baking powder, and salt. ~ In another bowl (with electric mixer) cream butter with sugar until the mixture is light and fluffy; add the eggs, 1 at a time, beating after each addition, add in the vanilla extract. Add the flour mixture alternately in batches with the buttermilk.
Scoop the batter into prepared muffin pan, spreading it evenly. Bake in the middle of the oven for 20 minutes, or until a tester comes out clean.
Let the muffins cool slightly in the pan. Run a thin knife around the edge of each muffin and invert the cakes onto a sheet tray. Serve warm with vanilla ice cream, if desired. Makes 9 muffins
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