Upside Down Rhubarb Muffins (Print version)
Sweet-tart rhubarb caramelizes beneath tender muffins, flipped for a golden upside-down finish.
# What you'll 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 kosher salt
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 large eggs, at room temperature
11 - 1 cup whole milk
12 - 1 teaspoon pure vanilla extract
# Method:
01 - Preheat oven to 350°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 1/2 cup granulated sugar and 2 tablespoons melted butter until evenly coated. Spoon approximately 1 to 2 tablespoons 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 all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt until well distributed.
04 - In a separate bowl, beat together the melted and cooled butter, eggs, whole milk, and vanilla extract until smooth and homogeneous.
05 - Pour the wet ingredient mixture into the dry ingredients. Fold gently with a rubber spatula until just combined, stopping as soon as no dry streaks 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 about three-quarters full.
07 - Bake for 23 to 25 minutes, rotating the tin halfway through, until the muffin tops are golden and a toothpick inserted into the center comes out clean.
08 - Allow the muffins to cool in the tin for 5 minutes. Run a thin knife around the edges of each muffin, then carefully invert the tin onto a wire rack to release the muffins upside down, revealing the caramelized rhubarb topping.
09 - Serve warm or at room temperature. Pair with vanilla ice cream or freshly whipped cream for a dessert presentation.
# Expert advice:
01 -
- The rhubarb creates its own sticky golden caramel at the bottom of each muffin, so you get this gorgeous upside down reveal every single time.
- They come together in under an hour and taste like something from a fancy bakery, but the batter is nearly impossible to mess up.
02 -
- Let the muffins cool for the full five minutes before flipping, because if you rush it the topping slides off, and if you wait too long the caramel hardens and glues them to the pan.
- Run a butter knife around each muffin cup immediately after removing from the oven to guarantee a clean release every time.
03 -
- Dice the rhubarb into uniform small pieces so every muffin gets the same ratio of fruit to caramel, rather than one muffin getting all the chunks and another getting mostly syrup.
- Tap the muffin tin firmly on the counter once before baking to settle the batter and eliminate any hidden air pockets that cause uneven rising.