Upside Down Rhubarb Muffins (Printable Version)

Caramelized rhubarb tops these moist, tender upside down muffins — a sweet-tart treat for brunch or dessert.

# What You’ll Need:

→ Rhubarb Topping

01 - 1 ½ cups fresh rhubarb, diced into ½-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

# Directions:

01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin generously or line with paper liners.
02 - Combine the diced rhubarb, ½ cup granulated sugar, and 2 tablespoons melted butter in a medium bowl. Toss until the rhubarb is evenly coated. Spoon a heaping tablespoon of the mixture into the bottom of each muffin cup, pressing gently to form an even layer.
03 - In a large mixing bowl, whisk together the all-purpose flour, remaining ½ cup granulated sugar, baking powder, baking soda, and salt until uniformly blended.
04 - In a separate bowl, whisk together the cooled melted butter, egg, buttermilk, and vanilla extract until smooth and fully incorporated.
05 - Pour the wet ingredient mixture into the dry ingredients. Fold gently with a spatula just until combined — a few small lumps are fine. 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 about 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 lightly golden.
08 - Let the muffins cool in the pan for 5 minutes. Run a butter knife around the edges of each muffin to loosen, then carefully invert the pan onto a wire rack so the rhubarb layer ends up on top. Serve slightly warm or at room temperature.

# Top Tips:

01 -
  • The rhubarb caramelizes into a sticky jewel toned topping that makes each muffin look like it came from a bakery case.
  • They come together in under an hour with ingredients you probably already have sitting in your kitchen.
02 -
  • Flip the muffins while they are still warm because once the caramelized rhubarb cools and sets it will stubbornly stick to the pan.
  • Do not overmix the batter or your muffins will turn out dense and tough instead of tender.
03 -
  • Use a light hand when spooning the rhubarb layer and press it flat so every muffin inverts cleanly.
  • If you cannot find buttermilk stir one teaspoon of lemon juice into three quarters cup of regular milk and let it sit for five minutes.

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