Tested till perfect Cranberry Pear Upside-Down Muffins
Cranberry Pear Upside-Down Muffins
Photography by Matthew Kimura

Cranberry Pear Upside-Down Muffins

With sticky tops and cakelike texture, these muffins star on any buffet table.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 muffins


  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 tbsp 1tbspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupbuttermilk
  • 1/2 cup 1/2cupunsalted butter, melted
  • 1 1eggeggs
  • 1 tsp 1tspvanilla


  • 2 2pearpears
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/4 cup 1/4cupdried cranberrydried cranberries
  • 1 tsp 1tspcinnamon
  • 2 tsp 2tspunsalted butter, melted
To change the number of servings, enter the number, then press "calculate". or reset


Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.

Topping: Peel, core and cut pears into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, cranberries and cinnamon.

In skillet, melt butter over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.

In bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.

Bake in centre of 375°F (190°C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.

Nutritional Information Per muffin: about

cal 260 pro 4g total fat 9g sat. fat 6g
carb 41g fibre 2g chol 39mg sodium 255mg

% RDI:

calcium 8 iron 11 vit A 8 vit C 2
folate 22
All rights reserved. TVA Group Inc. 2015