Brown Butter Pineapple Corn Muffins

Ingredients

• 0.5 cups unsalted butter
• 0.75 cups chopped dried sweetened pineapple
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup buttermilk
• 2 large eggs

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.

2. 2

   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.

3. 3

   Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.

4. 4

   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.

5. 5

   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.