Pineapple upside-down muffins: moist and delicious to prepare in just a few minutes!

INGREDIENTS
For batter:
120g (1/2 cup) of butter
160g (3/4 cup) of sugar
2 eggs
Vanilla extract
200g (1 3/4 cups) of all-purpose flour
A pinch of salt
130ml (1/2 cup) of pineapple juice
10g (3/4 tbsp) of baking powder

Butter (melted)
Light brown sugar
Maraschino cherries
Pineapple chunks

METHOD
1. In a bowl add the butter and sugar and mix with the electric mixer to combine. Add eggs, vanilla extract, flour, salt, pineapple juice, and baking powder and continue mixing to combine.
2. Add the paper cups to the muffin mold and pour butter (melted), add a teaspoon of light brown sugar, and one maraschino cherry to each cup.
3. Arrange the pineapple chunks and pour the prepared batter. Transfer to the oven and bake at 180°C/360°F for 20 minutes.
4. Remove the paper cups and serve them all together on a serving dish.
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