Ingredients
6 tablespoons butter, cubed1 cup packed light brown sugar2 tablespoons light corn syrup12 slices pineapple, drained12 maraschino cherries, well drained3 large eggs, room temperature2 cups sugar1 cup canola oil1 cup sour cream2 teaspoons vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon saltWhipped topping, optional
Preparation
Preheat oven to 350°. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside.
In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry.
In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in oil, sour cream and vanilla until smooth. Combine flour, baking powder, baking soda and salt. Add to egg mixture and mix well.
Fill muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. If desired, garnish with whipped topping.
