Brown butter pineapple corn muffins –Today, I’m excited to share with you a delicious recipe for Brown Butter Pineapple Corn Muffins that’s perfect for breakfasts or a sweet treat any time of the day. The combination of sweet pineapple and rich brown butter creates a delightful flavor that will have your taste buds dancing. Let’s get started!
Brown Butter Pineapple Corn Muffins
These muffins are not only easy to make but also incredibly satisfying. The brown butter adds a nutty depth to the sweetness of the pineapple, and the cornmeal gives them a wonderful texture. You can enjoy them fresh out of the oven, or store them for a few days for an on-the-go treat.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, browned
- 1 cup crushed pineapple, drained
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix the browned butter, crushed pineapple, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Brown Butter Pineapple Corn Muffins will surely brighten up your mornings. Enjoy them warm with a pat of butter or as a stand-alone snack. Happy baking!