Upside Down Rhubarb Muffins (Printable)
Sweet-tart rhubarb caramelizes into golden muffin tops for a stunning brunch or dessert treat.
# What You Need:
→ Rhubarb Layer
01 - 1 ½ cups fresh rhubarb, diced into ¼-inch pieces
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 fine sea salt
09 - ⅓ cup unsalted butter, melted and cooled
10 - 1 large egg, room temperature
11 - ¾ cup buttermilk
12 - 1 tsp pure vanilla extract
# Steps:
01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin generously or line with paper liners.
02 - Toss diced rhubarb with ½ cup sugar and 2 tbsp melted butter in a medium bowl until 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 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 fully incorporated.
05 - Pour the wet mixture into the dry ingredients and 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 prepared muffin cups, spooning it over the rhubarb layer and filling each cup about three-quarters full.
07 - Bake for 22 to 25 minutes until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins rest in the pan for 5 minutes. Run a knife around the edges of each muffin, then place a wire rack over the pan and invert together so the rhubarb layer ends up on top. Serve slightly warm or at room temperature.
# Expert Advice:
01 -
- The rhubarb layer caramelizes into a sticky, jewel toned crown that makes every single muffin look bakery worthy without any decorating skills.
- They walk the line between brunch and dessert so effortlessly that you will find reasons to make them at both hours.
- Buttermilk keeps the crumb so tender that people always assume these took far more effort than forty five minutes.
02 -
- Flip the muffins while they are still warm because once the caramelized rhubarb cools and hardens it will glue itself to the tin and break apart when inverted.
- Resist the urge to overmix the batter because even a few extra stirs can turn a tender crumb into something dense and rubbery.
03 -
- Dice the rhubarb into uniform small pieces so every bite has fruit and the layer melts evenly during baking.
- If your buttermilk has been sitting in the fridge past its date, add a squeeze of lemon juice to regular milk and let it sit for five minutes as a reliable substitute.