Upside Down Rhubarb Muffins (Printable Version)
Sweet-tart rhubarb caramelized beneath tender muffin batter, flipped for a golden upside-down finish.
# What You 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 fine sea salt
09 - 1/2 cup unsalted butter, melted and cooled to room temperature
10 - 2 large eggs, at room temperature
11 - 1 cup whole milk
12 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Grease a standard 12-cup muffin tin generously with butter or nonstick spray, or line each cup with paper liners.
02 - In a medium bowl, toss the diced rhubarb with 1/2 cup granulated sugar and 2 tablespoons melted butter until the fruit is evenly coated. Spoon approximately 1 to 2 tablespoons of this mixture into the bottom of each muffin cup, spreading it into an even layer.
03 - In a large mixing bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt until well blended and free of lumps.
04 - In a separate bowl, whisk together the cooled melted butter, eggs, whole milk, and vanilla extract until smooth and fully emulsified.
05 - Pour the wet ingredient mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined — a few small streaks of flour are fine. Avoid overmixing to keep the muffins tender.
06 - Divide the batter evenly among the 12 muffin cups, spooning it directly over the rhubarb topping layer. Fill each cup about three-quarters full.
07 - Bake on the center rack for 23 to 25 minutes, until the tops are golden brown and a wooden toothpick inserted into the center of a muffin comes out clean.
08 - Allow the muffins to rest in the tin for 5 minutes. Run a thin knife around the edge of each muffin, then carefully invert the tin onto a wire rack to release the muffins so the caramelized rhubarb topping faces upward.
09 - Serve warm or at room temperature. These muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
# Expert Tips:
01 -
- The caramelized rhubarb layer on top turns an ordinary muffin into something that looks like it came from a bakery case.
- These come together in under an hour with ingredients you probably already have sitting in your kitchen right now.
02 -
- Do not let the muffins cool completely in the tin or the caramelized rhubarb will fuse to the pan and you will be chiseling candy off metal.
- The flip feels intimidating the first time but it becomes second nature, just make sure your rack is centered on the tin before you commit.
03 -
- Dice the rhubarb small, about quarter inch pieces, so it caramelizes evenly and does not create giant gaps in the topping.
- Use a light hand when mixing the batter and you will be rewarded with muffins that are tall, tender, and bakery worthy.