Upside Down Rhubarb Muffins (Print Version)
Sweet-tart rhubarb caramelizes into a golden topping on these tender, moist upside down muffins perfect for brunch or dessert.
# What You Need:
→ Rhubarb Layer
01 - 1 ½ cups fresh rhubarb, diced into ¼-inch pieces
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
# Directions:
01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin generously or line with paper liners.
02 - Combine the diced rhubarb, ½ cup granulated sugar, and 2 tablespoons 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 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 combined.
04 - In a separate bowl, whisk together the cooled melted 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 no dry streaks remain. Avoid overmixing to keep the muffins tender.
06 - Divide the batter evenly among the 12 muffin cups, spooning it directly over the rhubarb layer. Fill each cup approximately three-quarters full.
07 - Bake for 22 to 25 minutes, rotating the pan halfway through, 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 to loosen, then place a wire rack over the pan and invert so the rhubarb layer faces upward. Serve slightly warm or at room temperature.
# Expert Tips:
01 -
- The rhubarb caramelizes into a sticky jewel toned layer that makes every muffin look like it came from a bakery case.
- They walk the line between brunch and dessert, which means you never need an excuse to eat one.
02 -
- Do not wait too long to invert these muffins, because the caramelized fruit layer hardens as it cools and will stick stubbornly to the pan if given the chance.
- Buttermilk that is too cold will cause the melted butter to seize into tiny clumps, so let it sit on the counter for half an hour before you start.
03 -
- Dice the rhubarb into small even pieces, roughly the size of a pea, so every bite delivers fruit instead of a chunky surprise that falls apart when you flip the muffin.
- Use a light hand when filling the cups, because these rise generously and an overstuffed tin means muffin tops fused together.