Pineapple Corn Muffins
6 Large Muffins
This is based on a Chef John recipe. Loraine found the corn muffins dryer than she likes. In my opinion corn muffins are always dry and that is why they need some butter spread on them before eating. The flavor of the pineapple combined with the corn meal was quite good and we would make them again.
We think that rather than eating them as standalone muffins they would probably be better with an entree such as chili or maybe even a stew.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup chopped dried sweetened pineapple
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk
- 2 large eggs, room temperature
Directions
- Heat oven to 375° F.
- Line a muffin pan with paper muffin liners, and grease with a light coating of butter.
- Melt the butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside the mixture to steep for 20 minutes.
- Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
- 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.
- 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.