Upside Down Rhubarb Muffins
Delight your taste buds with the irresistibly unique charm of Upside Down Rhubarb Muffins, a perfect blend of sweet and tangy flavors! These moist and tender muffins feature a glossy, caramelized rhubarb topping that forms as they bake, turning ordinary muffins into an elegant treat. With just 20 minutes of prep time, this recipe combines pantry staples like all-purpose flour, vanilla extract, and melted butter with the tart freshness of rhubarb. The magic happens when the muffins are inverted straight out of the oven, revealing the luscious, golden rhubarb layer. Ideal for breakfast, brunch, or an afternoon snack, these homemade muffins are best served warm or at room temperature. Easy, eye-catching, and bursting with seasonal flavor, Upside Down Rhubarb Muffins will quickly become a crowd favorite! Perfect for those searching for unique rhubarb desserts or creative muffin recipes.
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Recipe Information
Ingredients
- 200 grams Rhubarb
- 50 grams Granulated sugar (for rhubarb topping)
- 40 grams Unsalted butter (for rhubarb topping)
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 100 grams Granulated sugar (for muffin batter)
- 75 grams Unsalted butter (melted for muffin batter)
- 1 large Egg
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin.
Trim and dice the rhubarb into small pieces, about 1/2-inch in size.
In a small saucepan over medium heat, combine 50 grams of granulated sugar and 40 grams of unsalted butter. Once melted, stir in the diced rhubarb. Cook for 2–3 minutes, until the rhubarb begins to soften slightly. Remove from heat and evenly distribute the mixture into the bottoms of the muffin cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, combine 100 grams of granulated sugar, 75 grams of melted butter, 1 large egg, 120 milliliters of milk, and 1 teaspoon of vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter over the rhubarb mixture, filling each muffin cup about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow it to cool for 5 minutes. Carefully run a knife around the edges of each muffin to loosen them.
Place a wire rack or plate over the top of the muffin tin and invert it to release the muffins. Allow them to cool completely upside down so the rhubarb topping sets.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 185.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 372 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
