Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin.

In a small bowl, mix melted butter and brown sugar. Spoon about 1 tablespoon into each muffin cup.

Place a half pineapple ring on top of the sugar mixture in each cup. Add a maraschino cherry in the center of each pineapple.

In a large bowl, beat the softened butter and sugar until light and fluffy.

Add the egg and vanilla extract, and mix well.

In a separate bowl, whisk together flour, baking powder, and salt.

Add the dry ingredients to the wet mixture, alternating with milk. Stir until just combined.

Spoon the batter evenly over the pineapple in each muffin cup, filling about 3/4 full.

Bake for 20–25 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan for 5 minutes, then carefully invert onto a wire rack or serving tray. Serve warm or at room temperature.