Upside Down Rhubarb Muffins (Printer-Friendly)
Sweet-tart caramelized rhubarb crowns each tender muffin in this stunning upside down springtime bake.
# What You'll Need:
→ Rhubarb Topping
01 - 1 ½ cups fresh rhubarb, diced into ¼-inch pieces
02 - ½ cup granulated sugar
03 - 2 tablespoons unsalted butter, melted
→ Muffin Batter
04 - 1 ¾ cups all-purpose flour
05 - ½ cup granulated sugar
06 - 2 teaspoons baking powder
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt
09 - ⅓ cup unsalted butter, melted and cooled
10 - 1 large egg
11 - ¾ cup buttermilk
12 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat the oven to 375°F. Grease a standard 12-cup muffin tin generously or line with paper liners.
02 - In a medium bowl, combine the diced rhubarb, ½ cup granulated sugar, and 2 tablespoons melted butter. Toss until the rhubarb is 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 all-purpose flour, remaining ½ cup granulated sugar, baking powder, baking soda, and salt until well distributed.
04 - In a separate bowl, whisk together 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 pockets remain. Avoid overmixing to keep the muffins tender.
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 22 to 25 minutes, or 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 it so the rhubarb layer is on top. Serve slightly warm or at room temperature.
# Expert Advice:
01 -
- The caramelized rhubarb layer on top looks like something from a bakery case but takes zero decorating skill.
- These straddle the line between breakfast and dessert so convincingly that no one will question serving them at either occasion.
02 -
- Do not wait too long to invert these, because as the rhubarb layer cools it hardens and sticks to the pan like candy, turning your beautiful upside down muffins into a frustrating mess.
- Buttermilk that is too cold will cause the melted butter to seize into tiny clumps when you mix them, so let it sit out for a few minutes first.
03 -
- Dice the rhubarb no larger than a pea for the best texture, because large chunks stay firm and watery while small pieces melt into that irresistible jammy layer.
- Rotate the muffin tin halfway through baking if your oven has hot spots, since uneven browning on these is especially noticeable on the visible topping.