This recipe was an attempt to recreate some muffins from childhood. I remember not being able to tell at first if they were corn or pineapple muffins because I'd never had cornbread with pineapple in it. But the Pineapple Cornbread Muffins won me over and I've been making them ever since.
Muffin Texture and Flavor
These muffins are definitely more of a cornbread than a fluffy muffin. They are coarse, moist and lightly sweet. The pineapple bits are plentiful. If you want to dial back to 1 cup you can, but if you like pineapple you stick with 2. Pineapple Cornbread Muffins are kind of salty. I like salt and loved how it played with the sweetness of the muffin. If you'd rather not get a little hit of salt, use ¾ teaspoon. And these rise very nicely! I baked one in a paper liner and the rest without and the ones in the greased unlined muffin cups peaked the best. The butter on the pan crisps the stalk and adds even more flavor.
Blueberry Cornbread Muffins
We liked these so much that I made a small batch with blueberries. They baked quicker than the corn version and developed more cracks. I was worried they'd be too dry, but they were just as good.
What to Serve With Pineapple Cornbread Muffins
Pineapple Cornbread Muffins are the type you could enjoy for breakfast or as a brunch, lunch or dinner side. They're not so sweet they'd be classified as dessert, but they do have sweetness. I'd probably serve them alongside something like a crustless quiche, soup, or egg dish or I'd just eat one as a snack.
Recipe
Pineapple Cornbread Muffins
Ingredients
- 1 ¼ cup all-purpose flour (180 grams)
- 1 cup cornmeal (enriched fine cornmeal) (140 grams)
- 3 teaspoons baking powder
- 1 teaspoon salt (use ¾ teaspoon if you prefer)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- ¼ cup neutral oil (Wesson)
- 1 cup milk, whole (225-240 grams)
- 2 cups crushed pineapple, very well drained and dried
Instructions
- Preheat oven to 400 degrees F. Grease 12 muffin cups thoroughly with butter or line with paper liners. Depending on the size of your muffin cups you may be able to get up to 16 smaller muffins.
- In a large mixing bowl, stir together flour, cornmeal, baking powder, salt and sugar. Make a well in the center.
- To the well, add the egg and oil and whisk together. Gradually whisk in the milk, then stir everything together. Batter should be thick but light.
- Stir in the pineapple.
- Divide batter between muffin cups (cups should be about ¾ full) and bake for 17 to 20 minutes or until edges are brown.
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