Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187g)
- Cornmeal: 1 cup (125g)
- Granulated sugar: 1/2 cup (100g)
- Light brown sugar: 1/2 cup (100g)
- Baking powder: 2 teaspoons (8g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Buttermilk, room temperature: 1 cup (240ml)
- Egg: 1 large
- Brown butter: 1/2 cup (113g)
- Crushed pineapple, drained: 1 can (15 oz)
- Toasted coconut (optional, for garnish): 1/4 cup (25g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugars, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and brown butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the pineapple.
- Divide the batter among the prepared muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20-25 minutes.
- Let the muffins cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 200 per muffin
- Fat: 10g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Fluffy, moist, and flavorful
- Sweet and tangy from the pineapple
- Rich and nutty from the brown butter
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are ridiculously delicious! The perfect balance of sweet and savory."
- "I love the combination of pineapple and brown butter. It gives these muffins a unique and irresistible flavor."
- "These muffins are so light and moist, they melt in my mouth. I can't have just one!"
- "I made these for my family and they were a huge hit. Even my picky kids loved them."
Special Precautions and Tips:
- Make sure the buttermilk is at room temperature so it reacts properly with the baking soda.
- Do not overmix the batter, as this can make the muffins tough.
- If you don't have brown butter, you can substitute melted unsalted butter.
- For an extra crunch, sprinkle the tops of the muffins with toasted coconut before baking.
