Upside Down Rhubarb Muffins (Print Page)
Sweet-tart caramelized rhubarb crowns each tender muffin in a stunning upside down brunch or dessert treat.
# What You 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
# 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 tbsp melted butter in a medium bowl. Toss until the rhubarb is evenly coated. Spoon a heaping tablespoon of this mixture into the bottom of each muffin cup, pressing lightly to form an even layer.
03 - In a large bowl, whisk together the all-purpose flour, ½ cup granulated sugar, baking powder, baking soda, and salt until evenly distributed.
04 - In a separate bowl, whisk the melted and cooled butter, egg, buttermilk, and vanilla extract until smooth and well combined.
05 - Pour the wet ingredient mixture into the dry ingredients. Fold gently with a spatula just until combined — stop as soon as no dry streaks remain. Overmixing will produce tough muffins.
06 - Divide the batter evenly among the 12 muffin cups, spooning it directly over the rhubarb layer. 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 butter knife around the edge of each muffin to loosen, then carefully invert the pan onto a wire rack so the rhubarb layer ends up on top. Serve slightly warm or at room temperature.
# Expert Tips:
01 -
- The rhubarb layer on top looks like a jewel stained glass window but requires zero decorating skill.
- They walk the line between brunch pastry and dessert so well you can serve them either way without anyone questioning it.
02 -
- Do not wait too long to invert because the rhubarb syrup hardens as it cools and the muffins will stick like glue.
- If your rhubarb is very green the topping will taste fine but the color will look dull so seek out pink or red stalks when you can.
03 -
- Dice the rhubarb small and uniform so every bite has fruit and no one gets a mouthful of sour chunk.
- Tap the muffin pan firmly on the counter once after filling to release trapped air bubbles and settle the batter around the rhubarb.