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Brown Butter Pineapple Corn Muffins

Rated as 4.1 out of 5 Stars

"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 cals
Original recipe yields 12 servings (12 muffins)

Directions

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  • Prep

  • Cook

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  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.

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 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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,...

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...

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...

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...

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!

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.

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...

Have made these a couple of times. Great for taking on the train to work.

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.