Upside Down Rhubarb Muffins (Printable Version)
Sweet-tart rhubarb caramelizes into a beautiful golden crown atop tender, fluffy muffins perfect for any occasion.
# What You'll Need:
→ Rhubarb Topping
01 - 1 ½ cups fresh rhubarb, diced into ½-inch pieces
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
# Directions:
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 mixing bowl, whisk together the flour, remaining ½ cup sugar, baking powder, baking soda, and salt until uniformly blended.
04 - In a separate bowl, whisk the cooled melted butter, egg, buttermilk, and vanilla extract until smooth and well incorporated.
05 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry pockets remain. Take care not to overmix, as this will produce tough muffins.
06 - Divide the batter evenly among the 12 muffin cups, spooning it directly over the rhubarb layer. Fill each cup approximately three-quarters full.
07 - Bake on the center rack for 22 to 25 minutes, rotating the pan halfway through, until the tops are golden and a toothpick inserted into the center comes out clean.
08 - Let the muffins rest in the pan for 5 minutes. Run a butter knife around the edge of each muffin to loosen, then place a wire rack over the pan and invert. The rhubarb topping should now be on top. Serve slightly warm or at room temperature.
# Expert Hints:
01 -
- The rhubarb layer caramelizes into a glossy, jammy topping that looks like you spent far more effort than you actually did.
- These muffins walk the line between brunch and dessert, which means you can eat them at ten in the morning without anyone judging you.
- The batter comes together in one bowl with zero fancy equipment, making this one of the lowest stress baking projects you will tackle all week.
02 -
- Do not wait too long to invert the muffins or the caramelized rhubarb layer will harden and glue itself to the pan, turning your beautiful upside down treat into a broken hearted mess.
- The batter will look slightly lumpy when you finish mixing, and that is exactly right, so trust the process and stop stirring.
03 -
- Dice the rhubarb into small uniform pieces, roughly a quarter inch, so every bite gets fruit and the layer cooks evenly without leaving chewy chunks behind.
- Tap the muffin tin firmly on the counter once before baking to settle the batter and eliminate any hidden air pockets that could cause uneven rising.