Upside Down Rhubarb Muffins (Printable)
Sweet-tart rhubarb caramelizes into a golden crown atop tender, fluffy muffins perfect for any occasion.
# What You’ll Need:
→ Rhubarb Layer
01 - 1 ½ cups fresh rhubarb, diced
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 salt
09 - ⅓ cup unsalted butter, melted and cooled
10 - 1 large egg
11 - ¾ cup buttermilk
12 - 1 tsp pure vanilla extract
# How to Prepare:
01 - Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously or line with paper liners.
02 - In a medium bowl, combine the diced rhubarb, ½ cup granulated sugar, and 2 tbsp melted butter. Toss 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 bowl, whisk together the flour, remaining ½ cup sugar, baking powder, baking soda, and salt until well blended.
04 - In a separate bowl, whisk together the melted and cooled butter, egg, buttermilk, and vanilla extract until smooth and homogeneous.
05 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently just until combined. A few lumps are fine — do not overmix, as this will yield tough muffins.
06 - Divide the batter evenly among the prepared muffin cups, spooning it directly over the rhubarb layer in each cup. Fill each cup about three-quarters full.
07 - Bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
08 - Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of each muffin to loosen, then carefully invert the pan onto a wire rack. The rhubarb layer should now be on top. Serve slightly warm or at room temperature.
# Expert Advice:
01 -
- The rhubarb layer caramelizes into something close to candy at the bottom of each muffin, then flips to become a glossy jewel topped crown.
- They take less than an hour from pantry to plate and look like they came from a bakery.
- The batter is forgiving enough that even a lumpy stir turns out tender, moist muffins every single time.
02 -
- If you wait too long to invert the muffins, the rhubarb layer will stick to the pan and you will lose the prettiest part.
- Overmixing the batter by even thirty extra seconds can turn these from tender to tough.
03 -
- Dice the rhubarb small and uniformly so every bite has fruit and no one gets a sour pocket.
- Tapping the muffin tin firmly on the counter before baking settles the batter and eliminates hidden air pockets.