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My review
Brown Butter Pineapple Corn Muffins
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
1 h 40 m servings 195 calsOriginal recipe yields 12 servings (12 muffins)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
- 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.
- Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
- 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.
- 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.
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.
Nutrition Facts
Per Serving: 195 calories; 9.2 g fat; 24.1 g carbohydrates; 4 g protein; 52 mg cholesterol; 186 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
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,...
Most helpful critical review
9/6/2012
These muffins were not fluffy and quite hard. I expected them to be a bit better with the extra effort to simmer the pinapple in the butter. I will not make them again.
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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,...
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 brown...
1/23/2016
I made this in a 10" cast iron skillet and it was just outstanding! I put a little oil in the skillet and let it preheat in 400 degree oven, then added the batter and baked at that temp. fo...
6/15/2015
It's hard to compare when I had to change the recipe to make it gluten free, and use canned unsweetened pineapple, but it was fabulous. I used a cup for cup gf flour, one cup of squeezed out ca...
1/5/2014
I made these tonight and served with black beans and rice. My family absolutely loved them. I added a little bit of brown sugar to the batter. Good recipe!
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.
11/7/2012
These muffins are off-the-hook good. Not a combo I'd thought of before, pineapple and cornmeal, but it really works. There's one non-stellar review on here, and it looks like the reviewer may ha...
8/26/2012
Have made these a couple of times. Great for taking on the train to work.