PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS
Provided by Aarti Sequeira
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
- Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
- For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
- Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
- Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!
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RAJIB RAJ
[email protected]These muffins are a great way to start your day or to enjoy as a snack. They're also perfect for packing in lunches.
Beatrice Asiedu
[email protected]I've made these muffins several times and they're always a hit. They're perfect for breakfast, brunch, or a snack.
Lana Spivey
[email protected]These muffins are a great way to use up leftover pineapple. They're also a fun and easy treat to make with kids.
Orellano Ziel
[email protected]I'm not usually a fan of cornbread, but these muffins changed my mind. They're so light and fluffy, and the pineapple topping is the perfect finishing touch.
The Village History
[email protected]These muffins are so moist and flavorful. I love the way the pineapple caramelizes on top.
Beatriz Miranda
[email protected]I made these muffins for a potluck and they were a huge hit. Everyone loved them!
DonWilliePat
[email protected]These muffins are a great way to start your day or to enjoy as a snack. They're also perfect for packing in lunches.
Jilani Jutt
[email protected]I'm always looking for new cornbread recipes and this one is definitely a keeper. The pineapple topping is what really makes these muffins special.
Peacock Reynold
[email protected]These muffins are a great way to use up leftover pineapple. They're also a fun and easy treat to make with kids.
Katreina Katreina
[email protected]I've made these muffins several times and they're always a hit. They're perfect for breakfast, brunch, or a snack.
Don Diz
[email protected]These muffins were a breeze to make and they turned out so well! I'll definitely be making them again.
Mahendta Nath
[email protected]I'm not a fan of pineapple, but I loved these muffins! The cornbread was moist and flavorful, and the pineapple topping was the perfect finishing touch.
Sandy Massingill
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
James W. R. Carrier
[email protected]I made these muffins for my family and they loved them! They said they were the best cornbread muffins they've ever had.
Limon lslom
[email protected]These muffins are the perfect combination of sweet and savory. I love the way the pineapple caramelizes on top.
Rada das
[email protected]I followed the recipe exactly and the muffins came out dry and crumbly. I'm not sure what went wrong.
Kristina Tamang
[email protected]These muffins were easy to make and turned out perfectly. The pineapple topping was a nice touch.
Ruki Doki
[email protected]I'm not usually a fan of cornbread, but these muffins changed my mind. They were so moist and flavorful, I couldn't stop eating them.
Sohel Taj
[email protected]These pineapple upside-down cornbread muffins were a hit at my brunch party! They were moist, flavorful, and had the perfect amount of sweetness. I loved the contrast between the tangy pineapple and the sweet cornbread.