Upside Down Rhubarb Muffins (Printable Version)
Golden muffins crowned with caramelized rhubarb — sweet, tart, and irresistible for any occasion.
# What You Need:
→ Rhubarb Topping
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 kosher 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 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 tablespoons 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 mixing bowl, whisk together the all-purpose flour, remaining ½ cup granulated sugar, baking powder, baking soda, and salt until well distributed.
04 - In a separate bowl, whisk together the cooled melted butter, egg, buttermilk, and vanilla extract until smooth and homogeneous.
05 - Pour the wet ingredient mixture into the dry ingredients. Fold gently with a spatula just until combined — a few small lumps are fine. Do not overmix, as this will produce tough muffins.
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, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
08 - Let the muffins cool in the pan for 5 minutes. Run a butter knife around the edges of each muffin to loosen, then carefully invert the pan onto a wire rack so the rhubarb topping faces upward. Serve slightly warm or at room temperature.
# Expert Suggestions:
01 -
- The rhubarb layer on top turns golden and jammy, making each muffin look like it came from a bakery case.
- They walk the line between brunch treat and dessert, so you never need an excuse to make them.
02 -
- Do not wait too long to invert these muffins, or the caramelized rhubarb will harden and stick to the pan like glue.
- Overmixing the batter is the fastest way to get tough, dense muffins instead of the tender ones you want.
03 -
- Dice the rhubarb small and uniform so every muffin gets an even layer of fruit rather than a few chunky pieces.
- The five minute resting time before flipping is not optional. It lets the topping set just enough to release cleanly.