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.
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 24.1 g, Cholesterol 52.2 mg, Fat 9.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 185.6 mg, Sugar 1.3 g
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Akbar Mikrani
[email protected]I've made these muffins several times and they're always a hit! They're a great way to impress your friends and family.
Lucas Lao
[email protected]These muffins are a great make-ahead breakfast or snack. They're easy to freeze and reheat.
Nizo Pacific
[email protected]I'm not a big fan of pineapple, but I loved these muffins! The pineapple and corn flavors are perfectly balanced.
Munyaradzi Mavunga
[email protected]These muffins are a great way to use up leftover pineapple and corn. They're also a great snack or breakfast option.
Best Sunday
[email protected]I used fresh pineapple and corn from my garden and the muffins were amazing! The flavor was incredible.
Nadun Chamara
[email protected]These muffins are so easy to make! I had them in the oven in less than 30 minutes.
Hasnain Nawaz
[email protected]I substituted coconut oil for the butter and they turned out great! This is a great recipe for those who are looking for a dairy-free option.
Izzy Zacari
[email protected]The brown butter in these muffins adds a delicious nutty flavor. It's a great way to add depth to the muffins without making them too heavy.
Vanessa Aleman
[email protected]I followed the recipe exactly and my muffins turned out perfectly. They were golden brown and had a beautiful crumb.
Nabayego Juliet
[email protected]These muffins were a hit at my party! Everyone loved the unique flavor and how moist they were.
Anibal Tzul
[email protected]I've never had pineapple in cornbread before, but it was a great addition! I loved the sweetness and tanginess it brought to the muffins.
Ugochukwu Bethel
[email protected]These muffins are incredibly moist, sweet, and packed with flavor. The pineapple and corn add a unique twist that makes them stand out from the classic cornbread muffin.