Brown Butter Pineapple Corn Muffins
Ingredients
- ½ cup unsalted butter
- ¾ cup chopped dried sweetened pineapple
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
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Instructions
- 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.
Source
Original recipe: View Original