Upside Down Rhubarb Muffins (Printable Version)
Caramelized rhubarb crowns tender, buttery muffins flipped upside down for a stunning brunch or dessert treat.
# What You Need:
→ Rhubarb Topping
01 - 1 ½ cups fresh rhubarb, diced
02 - ½ cup granulated sugar
03 - 2 tablespoons unsalted butter, melted
→ Muffin Batter
04 - 1 ¾ cups all-purpose flour
05 - ½ cup granulated sugar
06 - 2 teaspoons baking powder
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt
09 - ⅓ cup unsalted butter, melted and cooled
10 - 1 large egg
11 - ¾ cup buttermilk
12 - 1 teaspoon pure vanilla extract
# How To Make It:
01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin generously or line with paper liners.
02 - Combine the diced rhubarb, ½ cup granulated sugar, and 2 tablespoons melted butter in a medium bowl. Toss until the rhubarb is evenly coated. Spoon a heaping tablespoon of the mixture into the bottom of each muffin cup, pressing gently to form an even layer.
03 - In a large bowl, whisk together the flour, remaining ½ cup sugar, baking powder, baking soda, and salt until well combined.
04 - In a separate bowl, whisk together the melted and cooled butter, egg, buttermilk, and vanilla extract until smooth and homogeneous.
05 - Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. A few lumps are fine — do not overmix or the muffins will become tough.
06 - Evenly divide the batter among the 12 muffin cups, spooning it directly over the rhubarb layer. Fill each cup about three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
08 - Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of each muffin, then place a wire rack over the pan and invert so the rhubarb side faces up. Serve slightly warm or at room temperature.
# Helpful Hints:
01 -
- The rhubarb caramelizes into a glossy, jewel toned topping that makes every muffin look like it came from a bakery.
- They straddle the line between breakfast and dessert perfectly, which means you can eat two without guilt.
02 -
- Do not wait too long to invert because the caramelized rhubarb will harden and fuse to the pan like cement if it cools completely.
- A pinch of cinnamon or ground ginger in the rhubarb layer adds a warmth that transforms the entire flavor without overpowering it.
03 -
- Grease the top surface of your muffin tin too because the rhubarb juice tends to bubble up and caramelize onto the pan edges.
- The batter should look slightly lumpy when you stop mixing and that is exactly right, trust the process.