Upside Down Rhubarb Muffins (Printable)
Sweet-tart rhubarb caramelized atop tender muffins — a delightful spring breakfast or brunch treat.
# What you'll need:
→ Rhubarb Topping
01 - 2 cups fresh rhubarb, diced into 1/2-inch pieces
02 - 1/2 cup granulated sugar
03 - 2 tablespoons unsalted butter, melted
→ Muffin Batter
04 - 2 cups all-purpose flour
05 - 3/4 cup granulated sugar
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 large eggs
11 - 1 cup whole milk
12 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin generously or line with paper liners.
02 - In a medium bowl, toss the diced rhubarb with 1/2 cup granulated sugar and 2 tablespoons melted butter until evenly coated. Spoon approximately 1 to 2 tablespoons of the mixture into the bottom of each muffin cup, pressing lightly to form an even layer.
03 - In a large mixing bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt until well distributed.
04 - In a separate bowl, beat together the melted and cooled butter, eggs, whole milk, and vanilla extract until smooth and homogeneous.
05 - Pour the wet ingredient mixture into the dry ingredients. Fold gently with a rubber spatula until just combined, being careful not to overmix. A few small lumps are acceptable.
06 - Divide the batter evenly among the prepared muffin cups, spooning it directly over the rhubarb topping layer. Fill each cup approximately three-quarters full.
07 - Bake on the center rack for 23 to 25 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Allow the muffins to cool in the tin for 5 minutes. Run a thin knife around the edges of each muffin to loosen, then carefully invert the tin onto a wire rack to release the muffins upside down with the rhubarb topping facing upward.
09 - Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream if desired.
# Expert Suggestions:
01 -
- That golden, jammy rhubarb layer on top looks like you spent hours, but the whole thing comes together in under an hour.
- The batter is incredibly forgiving, so even on a sleepy Saturday morning you can pull these off without stress.
- They taste equally brilliant warm with coffee or at room temperature sneaked from the counter later.
02 -
- Do not skip the five minute rest before flipping, because the caramelized topping needs that time to set or it will slide right off and leave you with naked muffins.
- A pinch of cinnamon or ground ginger stirred into the rhubarb topping adds a warmth that people will notice but struggle to identify, which is the best kind of compliment.
03 -
- Rotate the muffin tin halfway through baking if your oven has hot spots, because uneven browning on these is painfully obvious.
- Dice the rhubarb into uniform small pieces so every bite gets the same ratio of fruit to cake, which sounds fussy but makes a real difference.