Brown Butter Pineapple Corn Muffins

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 195 Calories

Ingredients

• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ cup unsalted butter
• 1 cup buttermilk
• 2 large eggs
• 1 cup yellow cornmeal
• ¾ cup chopped dried sweetened pineapple

Recipe Instructions

Step 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.

Step 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.

Step 3

Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.

Step 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.

Step 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.