Upside Down Rhubarb Muffins (Print Version)
Sweet-tart rhubarb caramelizes beneath tender muffin batter for a delightful upside-down spring treat.
# What You'll Need:
→ Rhubarb Topping
01 - 2 cups fresh rhubarb, diced into 1/2-inch pieces
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 kosher salt
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 large eggs, room temperature
11 - 1 cup whole milk
12 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin generously 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 to form an even layer.
03 - In a large mixing bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt until well combined.
04 - In a separate bowl, beat together the cooled melted butter, eggs, whole milk, and vanilla extract until smooth and homogeneous.
05 - Pour the wet ingredient mixture into the dry ingredients. Fold gently with a rubber spatula until just combined, stopping as soon as no dry streaks remain. Take care not to overmix, as this will produce tough muffins.
06 - Divide the batter evenly among the prepared muffin cups, spooning it directly over the rhubarb layer. Fill each cup approximately three-quarters full.
07 - Bake for 23 to 25 minutes, rotating the tin halfway through, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Allow the muffins to cool 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 with the caramelized rhubarb topping facing upward.
09 - Serve warm or at room temperature. These muffins pair beautifully with vanilla ice cream or a dollop of freshly whipped cream if serving as a dessert.
# Expert Tips:
01 -
- The rhubarb caramelizes into a sticky, tangy layer that makes these feel like a bakery secret you pulled off at home.
- They come together in under an hour with ingredients you probably already have sitting in your pantry.
02 -
- Overmixing the batter is the fastest way to turn tender muffins into rubbery hockey pucks, so stop folding the moment the flour disappears.
- Run a butter knife around the edges of each muffin before flipping or you risk leaving half the rhubarb stuck to the pan.
03 -
- Cut your rhubarb into small, even pieces, roughly a quarter inch, so every bite includes fruit and no one gets a stringy chunk.
- Let the melted butter cool to lukewarm before mixing it with the eggs, or you will end up with bits of scrambled egg hidden in your batter.