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Brown Butter Pineapple Corn Muffins Recipe

Recipe by: Chef John

"When you're talking about cornbread, you're also talking about a big bowl of chili, and nothing balances that big spoon in one hand like a warm corn muffin in the other."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook25 m
Ready In1 h 40 m

1Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
2Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
3Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
4Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
5Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Footnotes

Cook's Note:
You can replace the dried sweetened pineapple with unsweetened pineapple in this recipe by adding 1/2 cup sugar to the melted butter and pineapple.

Ingredients