Upside Down Rhubarb Muffins (Print version)

Sweet-tart rhubarb caramelizes atop tender muffins, creating a beautiful upside down brunch or dessert treat.

# What goes in:

→ Rhubarb Layer

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 to room temperature
10 - 1 large egg, at room temperature
11 - ¾ cup buttermilk
12 - 1 teaspoon pure vanilla extract

# Cooking steps:

01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin generously with butter or line with paper liners.
02 - In a medium bowl, toss the diced rhubarb with ½ cup granulated sugar and 2 tablespoons melted butter until the fruit 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 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 fully incorporated.
05 - Pour the wet mixture into the dry ingredients. Using a spatula, fold gently just until no dry pockets of flour 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 in each well. Fill each cup about three-quarters full.
07 - Bake on the center rack 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 to loosen, then carefully invert the entire pan onto a wire rack. The caramelized rhubarb layer should now be on top. Serve slightly warm or at room temperature.

# Tips from flavorandfeast:

01 -
  • The caramelized rhubarb layer on top turns an ordinary muffin into something that looks like it came from a bakery case.
  • They straddle the line between breakfast and dessert so well that you will find yourself reaching for one at any hour.
  • The batter comes together in one bowl with no mixer required, which means less cleanup and more time to enjoy them.
02 -
  • Inverting while warm is not optional because once the rhubarb layer cools and hardens it will bond to the pan and you will lose the prettiest part of the muffin.
  • Do not be tempted to overfill the cups with rhubarb because excess moisture from too much fruit will make the batter soggy instead of light.
03 -
  • Toss the diced rhubarb in the sugar and let it sit for ten minutes before spooning it into the cups because this draws out excess moisture and concentrates the flavor.
  • Rotate the muffin tin halfway through baking since most ovens have hot spots that cause uneven browning on one side.

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