Brown Butter Pineapple Corn Muffins Recipes

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PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS



Pineapple Upside Down Cornbread Muffins image

Provided by Aarti Sequeira

Time 1h

Yield 12 muffins

Number Of Ingredients 17

Nonstick cooking spray, for the muffin pan
3 tablespoons dark brown sugar
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 cups fresh pineapple, cut into 1/2-inch pieces
1/2 cup boiling water
1/2 cup fine yellow cornmeal
3/4 cup buttermilk
1 large egg, lightly beaten
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
Flaky sea salt, for garnish

Steps:

  • For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
  • Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
  • For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
  • Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
  • Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!

BROWN BUTTER PINEAPPLE CORN MUFFINS



Brown Butter Pineapple Corn Muffins image

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

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

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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