Upside Down Rhubarb Muffins (Printer-friendly)
Sweet-tart rhubarb caramelizes into a stunning golden crown on these tender, buttery upside down muffins.
# What You’ll Need:
→ Rhubarb Topping
01 - 1 ½ cups fresh rhubarb, diced into ¼-inch pieces
02 - ½ cup granulated sugar
03 - 2 tbsp unsalted butter, melted
→ Muffin Batter
04 - 1 ¾ cups all-purpose flour
05 - ½ cup granulated sugar
06 - 2 tsp baking powder
07 - ½ tsp baking soda
08 - ¼ tsp kosher salt
09 - ⅓ cup unsalted butter, melted and cooled
10 - 1 large egg, room temperature
11 - ¾ cup buttermilk
12 - 1 tsp pure vanilla extract
# How to Make It:
01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin generously with butter or line with paper liners.
02 - Combine the diced rhubarb, ½ cup sugar, and 2 tbsp 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 bowl, whisk together the flour, remaining ½ cup sugar, baking powder, baking soda, and salt until evenly distributed.
04 - In a separate bowl, whisk the cooled melted butter, egg, buttermilk, and vanilla extract until smooth and fully incorporated.
05 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until combined — a few small lumps are fine. Overmixing will produce tough muffins.
06 - Divide the batter evenly among the muffin cups, spooning it directly over the rhubarb layer. Fill each cup about three-quarters full.
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 lightly golden.
08 - Let the muffins rest in the pan for 5 minutes. Run a butter knife around the edges 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 Tips:
01 -
- The rhubarb caramelizes into a sticky ruby layer that looks like you spent hours when it really took minutes.
- These straddle the line between brunch and dessert so effortlessly you can serve them twice in one day without anyone complaining.
02 -
- Do not wait too long to invert these because the caramelized rhubarb will harden and glue itself to the pan, turning your beautiful upside down muffins into a frustrated mess.
- The batter will look thick and slightly lumpy, and that is exactly right, so trust it and resist the urge to keep stirring.
03 -
- Dice the rhubarb smaller than you think you need to because large chunks will not soften properly in the short baking time and you will end up with chewy pieces instead of that silky topping.
- Tap the muffin tin firmly on the counter once before baking to settle the batter and eliminate hidden air pockets that cause odd shapes.