Upside Down Rhubarb Muffins (Printer-friendly)
Tender muffins topped with caramelized sweet-tart rhubarb, perfect for brunch or dessert.
# What You'll 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 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 mixing 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 uniformly blended.
04 - In a separate bowl, whisk the cooled melted butter, egg, buttermilk, and vanilla extract until smooth and well incorporated.
05 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry streaks remain. Avoid overmixing to keep the muffins tender.
06 - Divide the batter evenly among the 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 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 side faces up. Serve slightly warm or at room temperature.
# Expert Tips:
01 -
- The rhubarb layer caramelizes into a sticky, jewel-toned topping that flips out looking far more impressive than the effort it took.
- These land right in that magical space between brunch pastry and dessert, so you never have to justify eating one at any hour.
- The batter comes together in one bowl with no mixer required, making this a relaxed Saturday morning project rather than a production.
02 -
- Flip while warm, not hot and not cold, waiting too long lets the sugar layer harden and fuse to the pan like cement.
- A pinch of cinnamon or ground ginger added to the rhubarb layer adds a warmth that transforms the whole flavor without competing with the fruit.
03 -
- Dice the rhubarb small and uniform, roughly pea-sized pieces, so every bite of topping has the right ratio of fruit to caramelized sugar.
- If your buttermilk is cold from the fridge, let it sit out for ten minutes before mixing so it does not re-solidify the melted butter on contact.