Upside Down Rhubarb Muffins (Printable)
Caramelized rhubarb crowns tender, moist muffins in this stunning upside-down spring bake.
# What You'll Need:
→ Rhubarb Layer
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, tossing until the rhubarb is evenly coated. Spoon a heaping tablespoon 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 flour, remaining ½ cup sugar, baking powder, baking soda, and salt until uniformly blended.
04 - In a separate bowl, whisk the melted and cooled butter, egg, buttermilk, and vanilla extract until smooth and well emulsified.
05 - Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain. Avoid overmixing to keep the muffins tender.
06 - Divide the batter evenly among the prepared muffin cups, spooning it directly over the rhubarb layer in each cup.
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 rest in the pan for 5 minutes, then carefully run a knife around the edges of each cup. Invert the pan onto a wire rack while still warm so the rhubarb layer ends up on top. Serve slightly warm or at room temperature.
# Expert Tips:
01 -
- The rhubarb layer caramelizes into a glossy, jammy topping that looks like it took far more effort than it actually did.
- They straddle the line between breakfast and dessert beautifully, meaning you never have to justify eating one at any hour.
02 -
- Invert the muffins while they are still warm, not cold, or the rhubarb layer will stick to the pan and you will lose that gorgeous topping.
- Do not overmix the batter once the wet and dry ingredients meet. A few visible lumps are far better than tough, rubbery muffins.
03 -
- Dice the rhubarb uniformly, about a quarter inch pieces, so every bite has the same balance of tender cake and caramelized fruit.
- Grease the muffin tin even if you are using paper liners, because the sugar butter syrup from the rhubarb layer loves to stick to everything it touches.