Brown Butter Pineapple Corn Muffins

Recipe View Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and lightly spray the liners with cooking spray. (5 minutes)

Recipe View In a heavy-bottomed saucepan over medium heat, melt the butter. Continue cooking until the butter turns golden brown and emits a nutty aroma. Remove from heat and stir in the chopped pineapple. Allow the mixture to steep for 20 minutes to infuse the pineapple with the brown butter flavor. (25 minutes)

Recipe View In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking soda, and salt until well combined. Set aside. (5 minutes)

Recipe View In a large bowl, combine the buttermilk, eggs, and the brown butter-pineapple mixture. Whisk until smooth, approximately 1 minute. (2 minutes)

Recipe View Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay. (2 minutes)

Recipe View Evenly divide the batter among the prepared muffin cups. (3 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 25 minutes. (25 minutes)

Recipe View Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)