Upside Down Rhubarb Muffins (Printable version)
Caramelized rhubarb crowns tender, fluffy muffins flipped upside down for a stunning spring treat.
# What you 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 - Toss diced rhubarb with ½ cup granulated sugar and 2 tablespoons melted butter in a medium bowl until 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 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 cooled melted butter, egg, buttermilk, and vanilla extract until smooth and fully incorporated.
05 - Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry pockets 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. Smooth the tops lightly.
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. Run a butter knife around the edges of each muffin, then place a wire rack over the pan and invert together so the rhubarb layer ends up on top. Serve slightly warm or at room temperature.
# Expert tips:
01 -
- The rhubarb caramelizes at the bottom of the pan and when you flip each muffin over you get this glistening jewel toned topping that looks like it took hours.
- They land perfectly between breakfast and dessert, meaning you can eat one at eight in the morning without any guilt and serve another after dinner with ice cream and zero judgment.
02 -
- Do not wait too long to invert the muffins because the caramelized rhubarb will harden and stick to the pan if it cools completely in the tin.
- The batter will look slightly lumpy and that is perfectly fine. Those little lumps keep the muffins light and tender.
03 -
- Dice the rhubarb into uniform small pieces, roughly a quarter inch, so every bite gets that balanced hit of sweet caramelized topping.
- Tap the muffin tin firmly on the counter before baking to settle the batter and eliminate any hidden air pockets that create odd shapes.