Rhubarb Cornmeal Muffins

Light and airy, spiced and moist, with tangy pockets of rhubarb and crunchy addicting edges, these muffins are a spring delicacy. Use only fresh rhubarb and enjoy them the same day they are made.
Course Bakery
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 muffins
Author Aimee


  • 3/4 cup fine cornmeal
  • 1/4 cup ground almonds
  • 1/3 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/2 teaspoon ground cardamom
  • 1/2 cup raw cane sugar
  • 2 medium eggs
  • 1/3 cup coconut oil melted slightly
  • 1/2 cup plain yogurt
  • 1 1/4 cups chopped rhubarb small dice


  • Preheat oven to 350F. Line a muffin tin with 8 large baking papers.
  • In a medium bowl, whisk together cornmeal, ground almonds, flour, baking powder, baking soda, salt and cardamom.
  • In a larger bowl, beat cane sugar, eggs and coconut oil together until smooth.
  • Add in the yogurt, followed by the dry ingredients.
  • Sprinkle in the chopped rhubarb and fold together very lightly until just combined. It's okay if there are a few streaks of flour remaining.
  • Divide between the muffin liners and place on the middle rack in the oven.
  • Bake for about 17-20 minutes, or until the tops no longer feel spongy. Cool for 5 minutes in the pan, then slide a butter knife around the edges and pop them out to enjoy warm.