Cornmeal Rhubarb Surprise Muffins

Surprise! More rhubarb. No, that’s not the surprise. The surprise is the sweet and tangy filling found in these scrumptious cornmeal muffins.

Can you see the stewed rhubarb peeking out? Can’t you just imagine taking a bite of this sweet cornmeal muffin and suddenly getting a fruity, slightly tart surprise. Oh my, it’s so good!

As for the cornmeal muffin itself, this is a sweetened version of traditional cornbread that does not include whole corn kernels. These are not the savory dense little nuggets you get with a big bowl of chowder.  These are sweet, moist morsels to be enjoyed on their own with a hot cup of coffee or tall glass of milk.

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4.60 from 5 votes

Cornmeal Rhubarb Surprise Muffins

Prep : 10 minutes mins

Cook : 25 minutes mins

Total Time: 35 minutes mins

Ingredients

• 3/4 cup cornmeal
• 1 cup buttermilk
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 egg beaten
• 1/4 cup canola oil
• 1 tsp vanilla extract
• 1/2 cup stewed rhubarb

Instructions

• Preheat oven to 400°F (204°C). Grease or line muffin pan with paper liners.
• In medium bowl, combine cornmeal and buttermilk; let stand 10 minutes.
• In large mixing bowl, combine flour, baking powder, baking soda, salt and sugar; stir well.
• Add egg, canola oil, and vanilla to cornmeal and buttermilk.
• Add cornmeal mix to flour mix. Stir just until combined.
• Spoon approximately one tablespoon of batter into each muffin tin.
• Top batter with 1 to 1 1/2 teaspoon of stewed rhubarb.
• Cover stewed rhubarb with remainder of batter.
• Bake for 20 to 25 minutes until muffins are light golden brown.
• Cool on rack for 5 minutes before removing from pan.

Notes

You can also hide your favorite jam inside these muffins, but I love the sweet and tangy combination you get with rhubarb.

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Here’s what they look like while filling.

As easy as muffins!

If you’re looking for a muffin that has more bran, less cornmeal – try these Rhubarb Honey Bran Muffins which I developed and that were featured by the Manitoba Canola Growers. The professional muffin photo came from them!

Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.