Upside Down Rhubarb Muffins (Printable)
Sweet-tart rhubarb caramelizes beneath tender muffins for an irresistible upside-down spring treat.
# What You 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
# How To Make It:
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.
03 - In a large 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, whole milk, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.
06 - Divide the batter evenly among the muffin cups, spooning it over the rhubarb topping in each well. 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 rest in the tin for 5 minutes, then carefully invert onto a wire rack so the rhubarb topping faces upward. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- That golden sticky rhubarb layer on top tastes like something from a bakery case, not your own kitchen.
- The batter comes together in one bowl with no mixer required, which means you can have these ready before the coffee finishes brewing.
02 -
- Wait those full 5 minutes before flipping or the topping will slide right off and make a mess.
- Run a thin knife around each muffin before inverting to release any stubborn edges that want to stick.
03 -
- A pinch of cinnamon or ground ginger added to the rhubarb topping adds warmth without competing with the fruit.
- Dice the rhubarb small and uniform so every bite has fruit and the pieces cook down evenly.