Brown Butter-Infused 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

Step 1

Heat your oven to 375°F and lining a muffin tin with paper liners. Give the liners a quick spray with cooking spray so the muffins don’t stick.

Step 2

Melt the butter in a saucepan over medium heat. Keep an eye on it and cook until it turns a nice golden brown, then take it off the heat and stir in the pineapple. Let this mixture sit for about 20 minutes to soak up all those flavors.

Step 3

While that’s steeping, mix together the flour, cornmeal, baking soda, and salt in a bowl. In another large bowl, whisk the buttermilk, eggs, and your browned butter pineapple mixture until smooth.

Step 4

Now, gently fold the dry ingredients into the wet until just combined—don’t overmix or the muffins might get tough. Spoon the batter evenly into the lined muffin cups.

Step 5

Pop them in the oven and bake for around 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!