Upside Down Rhubarb Muffins (Print Version)
Sweet-tart rhubarb caramelizes beneath tender muffin batter for a delightful upside-down spring 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
# Steps:
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 sugar and 2 tablespoons melted butter until evenly coated. Spoon about 1 to 2 tablespoons of the mixture into the bottom of each muffin cup, pressing lightly to create an even layer.
03 - In a large mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt until well blended.
04 - In a separate bowl, beat together the cooled melted butter, eggs, milk, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Avoid overmixing to keep the muffins tender.
06 - Divide the batter evenly among the muffin cups, spooning it directly over the rhubarb layer in each cup. Fill each cup about three-quarters full.
07 - Bake for 23 to 25 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes. Run a butter knife around the edges of each muffin, then carefully invert the tin onto a wire rack to release the muffins upside down so the rhubarb topping faces upward.
09 - Serve warm or at room temperature. These muffins pair beautifully with vanilla ice cream or fresh whipped cream.
# Expert Tips:
01 -
- The rhubarb sinks into butter and sugar at the bottom of the tin, so when you flip them, you get this glossy, tangy topping without any extra effort.
- They taste like something from a bakery but come together with one bowl and a whisk in under an hour.
02 -
- Do not let the muffins sit in the tin longer than five minutes before flipping, or the caramelized sugar hardens and glues them in place permanently.
- Run a thin knife around the edge of each muffin cup before inverting to release any stubborn spots where the sugar has crept.
03 -
- Dice the rhubarb small, about the size of a pea, so it cooks down completely and creates an even layer instead of chunky spots that fall off when you flip.
- Grease the top of the muffin tin around each cup before adding the rhubarb, because caramelized sugar loves to stick to ungreased metal and will tear your muffins apart during the flip.