fried bananas that have been wrapped in spring roll dough. Delicious with ice cream and very simple to prepare. Simpler than that!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ cup unsalted butter
- ¾ cup chopped dried sweetened pineapple
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
- Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside 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.
- You can replace the dried sweetened pineapple with unsweetened pineapple in this recipe by adding 1/2 cup sugar to the melted butter and pineapple.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 186 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy! Definitely a new family favorite! Great make ahead recipe. I thought the muffins were better next day.
These were so different and tasty. The only thing I changed as adding 1/4 brown sugar. I am glad I did.
No, I will not make it again. There was no sugar in this recipe and the muffins didn’t turn out to be sweet! They tasted like tea biscuits and had no flavour what so ever. If you like tasteless and sweetness muffins, go ahead and make them.
I made this in a 10″ cast iron skillet and it was just outstanding! I put a little oil in the skillet and let it preheat in 400 degree oven, then added the batter and baked at that temp. for 25 minutes. I must say you are a genius, Chef John.
It’s hard to compare when I had to change the recipe to make it gluten free, and use canned unsweetened pineapple, but it was fabulous. I used a cup for cup gf flour, one cup of squeezed out canned pineapple and added about 1/4 cup olive oil in addition to the 1/2 cup butter. Great recipe to work with.
I made these tonight and served with black beans and rice. My family absolutely loved them. I added a little bit of brown sugar to the batter. Good recipe!
I loved the cornmeal and dried pineapple combo, but I had to add a couple tablespoons of sweetener. While we liked flavor, we found the texture more dry and crumbly than we like.
These muffins are off-the-hook good. Not a combo I’d thought of before, pineapple and cornmeal, but it really works. There’s one non-stellar review on here, and it looks like the reviewer may have followed the recipe incorrectly: don’t simmer the pineapple in the butter! First brown the butter, and only after that process is complete and the brown butter is removed from the stove do you add the chopped pineapple. You mix them well and then just let that sit for a while (the recipe says 20 minutes, which works well). These are great, I’ve already made 2 batches and plan on making several more!
These muffins were not fluffy and quite hard. I expected them to be a bit better with the extra effort to simmer the pinapple in the butter. I will not make them again.
Have made these a couple of times. Great for taking on the train to work.
I used melted margerine and “soured” lactose-free whole milk in this recipe. Substituting those ingredients in this recipe made no difference–they turned out absolutely fabulous. Lightly sweet, incredibly moist and with the perfect cornbread-y texture. I would have never thought of adding pineapple to corn bread batter but it totally works. This would make a GREAT breakfast muffin though my family thought this made a pretty excellent snacking muffin.
Wonderful taste medley. These are so easy to make and go well with chilli or soup. I improvised with golden pineapple baked for an hour to dry it out and 1/4 cup brown sugar added to the browned butter. If you love pineapple don’t miss trying this recipe.