Pineapple Upside-down Muffins

This is my new favorite muffin. I made them for scrapbooking a while back, so some of you may have tried them. Also, this muffin book is pretty cool, lots of good recipes.

Pineapple Upside-Down Muffins from The Ultimate Muffin Book

3 T light brown sugar

8 T butter, melted and cooled

One 8 oz can crushed pineapple, drained

2 cups plus 2 T flour

½ cup sugar

2 t baking powder

1 t baking soda

½ t salt

2 lg eggs

¾ cup buttermilk

¼ t almond extract

1. Preheat oven to 375. In a small bowl, mix the brown sugar and 2 T of the melted butter until well combined. Divide this mixture evenly among the 12 muffin tines, placing about 1 t in the bottom of each. Top the butter mixture in each tin with 1 t of crushed pineapple. Set aside.
2. Wisk the flour, sugar, baking powder, baking soda, and salt until uniform. Set aside.
3. In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, the almond extract, the remaining 6 T melted butter, and the remaining crushed pineapple. Gently stir in the prepared flour mixture with a wooden spoon until moistened.
4. Taking care not to disturb the sugar and pineapple in the bottom of the tins, fill them three-quarters full with batter. Use additional greased tins or individual , ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffin should come out with a few moist crumbs attached.
5. Set the pan on a wire rack to cool for 15 minutes. Gently tip each muffin to one side, taking care to keep the pineapple bottom attached. If it comes looks, simply scrape it out and gently press it back onto the muffin top once the muffin has been removed from the tin. Remove all the muffins; serve upside down. Cool completely before sealing them in a airtight container, where they will stay fresh for up to 2 days. These muffins do not freeze well.