Brown Butter Pineapple Corn Muffins

See how to make amazing cornbread muffins. See more

READY IN ABOUT 1¾ hrs

Brown Butter Pineapple Corn Muffins

Read Reviews (5)

"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." — Chef John

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 1 hr 40 mins

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.

Reviews More Reviews

Jul 05, 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.

—Sarah Jo

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Jun 03, 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.

—rocket

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6 Ratings

Nov 07, 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 have followed the recipe incorrectly: don't simmer the pineapple in the butter! First brown the butter, and only after that process is complete and the brown butter is removed from the stove do you add the chopped pineapple. You mix them well and then just let that sit for a while (the recipe says 20 minutes, which works well). These are great, I've already made 2 batches and plan on making several more!

—otis4ever

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Sep 06, 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.

—taryn778

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Aug 26, 2012

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

—Gert MacPhail

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Nutrition

Calories
195 kcal
10%

Carbohydrates
24.1 g
8%

Cholesterol
56 mg
19%

Fat
9.2 g
14%

Fiber
0.7 g
3%

Protein
4 g
8%

Sodium
186 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brown Butter Pineapple Corn Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 195
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
** Saturated Fat 5.3g 26 %
** Cholesterol 56mg 19 %
Sodium 186mg 7 %
** Potassium 73mg 2 %
Total Carbohydrates 24.1g 8 %
** Dietary Fiber 0.7g 3 %
Protein 4g 8 %
** Sugars 1.3g
Vitamin A 7 %
Vitamin C 1 %
Calcium 5 %
Iron 13 %
** Thiamin 18 %
Niacin 15 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.