Upside Down Rhubarb Muffins (Printable)
Sweet-tart rhubarb caramelizes beneath tender muffin batter for a stunning upside-down spring treat.
# What You'll Need:
→ Rhubarb Topping
01 - 2 cups fresh rhubarb, diced
02 - 1/2 cup granulated sugar
03 - 2 tablespoons unsalted butter, melted
→ Muffin Batter
04 - 2 cups all-purpose flour
05 - 3/4 cup granulated sugar
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 large eggs
11 - 1 cup whole milk
12 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin thoroughly or line with paper liners.
02 - In a medium bowl, toss the diced rhubarb with 1/2 cup granulated sugar and 2 tablespoons melted butter until evenly coated. Spoon approximately 1 to 2 tablespoons of the mixture into the bottom of each muffin cup, pressing lightly.
03 - In a large mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt until uniformly blended.
04 - In a separate bowl, beat together the cooled melted butter, eggs, whole milk, and vanilla extract until smooth.
05 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the muffins tender.
06 - Divide the batter evenly among the muffin cups, spooning it over the rhubarb layer. Fill each cup about three-quarters full.
07 - Bake for 23 to 25 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins rest in the tin for 5 minutes. Run a thin knife around the edges of each muffin, then carefully invert the tin onto a wire rack to release the muffins so the rhubarb topping faces upward.
09 - Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for a dessert presentation.
# Expert Tips:
01 -
- The rhubarb caramelizes into a sticky jewel-toned topping that looks way harder than it actually is.
- They come together in one bowl plus a quick topping mix, so cleanup is almost nothing.
- That sweet-tart contrast hooks everyone, even people who swear they dont like rhubarb.
02 -
- Wait longer than five minutes and the rhubarb topping will glue itself to the tin permanently, which is heartbreaking after all that work.
- Run a thin knife around the edge of each muffin before flipping to help release any stubborn spots.
03 -
- Dice the rhubarb into uniform small pieces so every muffin gets the same amount of fruity coverage and nothing burns.
- The batter should look slightly lumpy when you stop mixing, and that is exactly right, smooth batter means tough muffins.