This pineapple brown butter cornbread muffins recipe would turn any bowl of soup or chili into a very special meal. By steeping the sweet dried pineapple in the nutty brown butter, the muffins take on a deeper, more complex sweetness.

Makes 12 Pineapple Brown Butter Cornbread Muffins

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 1 cup finely chopped dried sweetened pineapple (or dried unsweetened pineapple plus 1/2 cup sugar)
• 2 large eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup all-purpose flour
• 1 cup yellow cornmeal

• Prep Time: 20 minutes
• Cook Time: 25 minutes

• Total Time: 45 minutes

Preparation

Preheat oven to 375 degrees F. Line muffin tin with 12 paper liners. Spray with non-stick vegetable oil spray. Reserve.

Add butter to a saucepan and place over medium heat until the butter turns a nutty, light brown color. Turn off the heat and stir in the pineapple. Allow to cool for 15 minutes or until just warm. Transfer to a mixing bowl. Add the eggs and whisk until combined. Add the buttermilk and whisk to combine.

In another mixing bowl whisk together the flour, cornmeal, baking soda, and salt. Pour in the wet ingredients and use a spatula to stir until just blended.

Pour batter into muffin cups. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool a bit before trying to remove.