01
Step 1
Start by heating 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.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Next, 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.
03
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.
04
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.
05
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!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh pineapple for the best flavor, but canned crushed pineapple works well too.
- Be careful not to burn the butter; cook it over medium heat and watch for a golden brown color and nutty aroma.
- Allow the batter to rest for a few minutes before baking to help the flavors meld and ensure a tender crumb.
Why you’ll love it
These muffins offer a wonderful balance of sweet pineapple and nutty brown butter flavor. They are moist, tender, and have a slight caramelized note that makes each bite special. Perfect for breakfast, snacks, or a light dessert.
Serving ideas
Enjoy these muffins warm, spread with a little butter or cream cheese. They pair beautifully with a cup of tea or coffee. For a tropical twist, serve alongside fresh fruit or a dollop of coconut yogurt.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to a week or freeze individually wrapped for up to 3 months. Reheat gently before serving to restore softness.
