Upside Down Rhubarb Muffins (Print Version)
Sweet-tart rhubarb caramelizes into a stunning golden topping on these tender, moist upside down muffins.
# What You'll Need:
→ Rhubarb Topping
01 - 1½ cups fresh rhubarb, diced into ¼-inch pieces
02 - ½ cup granulated sugar
03 - 2 tablespoons unsalted butter, melted
→ Muffin Batter
04 - 1¾ 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, at room temperature
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 - Toss the diced rhubarb with ½ cup sugar and 2 tablespoons 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 bowl, whisk together the flour, remaining ½ cup sugar, baking powder, baking soda, and salt until well distributed.
04 - In a separate bowl, whisk the cooled melted butter, egg, buttermilk, and vanilla extract until smooth and homogeneous.
05 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry streaks remain — do not overmix or the muffins will become tough.
06 - Divide the batter evenly among the 12 muffin cups, spooning it directly over the rhubarb layer. Smooth the tops lightly.
07 - Bake for 22 to 25 minutes, rotating the pan halfway through, until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
08 - Let the muffins rest in the pan for 5 minutes. Run a butter 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 turns golden and jammy at the bottom of the pan, then becomes a stunning jewel toned topping when you flip the muffins out.
- These are just as happy sitting on a brunch table next to scrambled eggs as they are dressed up with a scoop of vanilla ice cream after dinner.
02 -
- Invert the muffins while they are still warm because once the caramel cools and hardens, it will glue the fruit to the pan and you will lose the pretty top.
- Do not be tempted to keep stirring the batter to make it smooth because those lumps dissolve during baking and overmixing produces tough, rubbery muffins.
03 -
- Dice the rhubarb into small uniform pieces, about a quarter inch, so every muffin gets an even distribution of fruit rather than one big chunk in the center.
- A pinch of cinnamon or ground ginger added to the rhubarb layer adds a warmth that makes these taste like they came from a bakery case.