"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
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chopped dried sweetened pineapple
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.
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.
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!
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.
Have made these a couple of times. Great for taking on the train to work.
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Butter Pineapple Corn Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
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