Upside Down Rhubarb Muffins (Printable)

Sweet-tart caramelized rhubarb crowns each tender muffin in this stunning upside-down treat.

# 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, room temperature
11 - ¾ cup buttermilk
12 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat the 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 mixing 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 ingredients into the dry mixture and fold gently with a spatula just until no dry pockets remain. Avoid overmixing to keep the muffins tender.
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 edge of each muffin, then place a wire rack over the pan and invert together so the rhubarb side faces up. Serve slightly warm or at room temperature.

# Expert Tips:

01 -
  • The rhubarb layer caramelizes into a jammy, golden topping that makes each muffin look bakery worthy with zero decorating skills.
  • They walk the line between breakfast pastry and dessert, which means you can serve them at a morning gathering or with ice cream after dinner and nobody questions it.
  • The batter comes together in one bowl and the whole thing is done in under an hour, which is faster than driving to a bakery.
02 -
  • The flip timing is everything. Wait too long and the caramelized rhubarb hardens into glue. Too soon and the muffins fall apart.
  • Do not skip greasing the pan even if you use liners, because the rhubarb layer will caramelise onto whatever surface it touches.
  • These are best eaten the same day, but you can warm day old muffins in a low oven and they come back to life beautifully.
03 -
  • Dice the rhubarb small and uniform, about quarter inch pieces, so every muffin gets the same amount of fruit and nothing slides off when you flip.
  • If your rhubarb is extra tart, do not be afraid to toss an extra tablespoon of sugar into the fruit layer to balance it out.

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