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Brown Butter Pineapple Corn Muffins

Brown Butter Pineapple Corn Muffins

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    1 h 40 m
Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
  2. Melt 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.
  3. Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
  4. Combine 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.
  5. Divide 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.
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Reviews

Sarah Jo
23

Sarah Jo

7/5/2012

I used melted margerine and "soured" lactose-free whole milk in this recipe. Substituting those ingredients in this recipe made no difference--they turned out absolutely fabulous. Lightly sweet, incredibly moist and with the perfect cornbread-y texture. I would have never thought of adding pineapple to corn bread batter but it totally works. This would make a GREAT breakfast muffin though my family thought this made a pretty excellent snacking muffin.

rocket
4

rocket

6/3/2012

Wonderful taste medley. These are so easy to make and go well with chilli or soup. I improvised with golden pineapple baked for an hour to dry it out and 1/4 cup brown sugar added to the browned butter. If you love pineapple don't miss trying this recipe.

Keeli
2

Keeli

5/31/2013

I loved the cornmeal and dried pineapple combo, but I had to add a couple tablespoons of sweetener. While we liked flavor, we found the texture more dry and crumbly than we like.

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