Pineapple Habanero Muffins

A few weeks ago, Texas Pepper Jelly posted a recipe for Pineapple Habanero Upside Down Cake, which is really, really delicious. Today, we’re posting a similar recipe for individual Pineapple Habanero muffins.

the previously posted recipe was for homemade cake, and this recipe is for boxed mix cake, but as far as flavor goes, there’s really not much difference. Tonight’s boxed mix recipe is a lot easier, though! (Hey, sometimes, we just need something super fast and easy!)

Preheat oven to 350.

In a regular-size muffin tin, spray each individual cup with butter flavored oil, or coat each individual cup with a thick coating of butter. Over the butter, put a tablespoon of brown sugar.

Over the brown sugar, place a ring of pineapple, or a tablespoon of crushed pineapple, 1/2 teaspoon Pineapple Habanero Pepper Jelly, and in the middle of that, place a maraschino cherry. Do not discard the pineapple juice.

Open a box of yellow cake mix and dump contents in a mixing bowl. Add three eggs, 1/2 stick of butter, 1/4 cup milk, and the pineapple juice from the can of pineapple. Mix thoroughly.

Pour this batter into the muffin tin on top of the pineapple, pepper jelly, brown sugar, butter, and cherry. Bake in your 350 oven for 20 minutes, and remove from oven. Test with a toothpick, and if the toothpick comes out wet, put the pan back in the oven for another six minutes.

Depending on the size of your muffin tin, you might have batter and pineapple left over. If so, either get out another muffin tin or use a small casserole pan, coat with butter, and add the brown sugar, pineapple, pepper jelly, cherries, and batter. If you don’t have any batter left over, that’s fine, too.

These Pineapple Habanero muffins are great for breakfast, or for a dessert, or for a snack at any time of day or night.