Sweet Corn Muffins with Brown Butter and Pineapple

Ingredients 0/8

Step 1

Heat your oven to 375°F (190°C) and lining a muffin tin with paper liners. Give the liners a light spray of cooking spray to keep the muffins from sticking.

Step 2

Melt the butter in a saucepan over medium heat, cooking it until it turns a lovely golden brown. Take it off the heat, then stir in the pineapple and let the mixture sit for about 20 minutes so the flavors can meld.

Step 3

In a separate bowl, whisk together the flour, cornmeal, baking soda, and salt.

Step 4

Now, in a large bowl, combine the buttermilk, eggs, and that buttery pineapple mixture, whisking until everything is smooth. Gently fold the dry ingredients into the wet ones, mixing just until combined—you don’t want to overwork the batter.

Step 5

Spoon the batter evenly into your prepared muffin cups. Pop the pan into the oven and bake for about 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.