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Irresistible Upside Down Rhubarb Muffins

Irresistible Upside Down Rhubarb Muffins That Wow Every Time

These Irresistible Upside Down Rhubarb Muffins feature a fluffy texture and a charming caramelized rhubarb topping, perfect for busy mornings or leisurely brunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 3 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Base
  • 1.25 cups rhubarb, sliced into 1/2-inch thick pieces Substitute with frozen rhubarb if fresh is unavailable.
  • 1/4 cup butter, softened Use unsalted butter for better control of flavor.
  • 3/4 cup brown sugar Can substitute with granulated sugar.
For the Muffin Batter
  • 1/3 cup melted butter
  • 1/3 cup sugar Coconut sugar can be used for a healthier option.
  • 1 large egg A flax egg works as a vegan substitute.
  • 1.75 cups all-purpose flour Gluten-free flour blend can be used as a substitute.
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg, freshly grated Cinnamon can be substituted.
  • 1/2 cup milk Substitute with non-dairy milk if preferred.
  • 1/2 tsp vanilla extract Omit if allergic.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the rhubarb, softened butter, and brown sugar. Mix until evenly coated and spoon into muffin cups.
  3. In another bowl, whisk together flour, baking powder, salt, and nutmeg.
  4. In a large mixing bowl, whisk together melted butter, sugar, and egg. Stir in milk and vanilla extract.
  5. Gently fold the dry mixture into the wet ingredients until just combined.
  6. Spoon the muffin batter over the rhubarb mixture in each muffin cup, filling about 2/3 to 3/4 full.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool for 2-3 minutes and then invert onto a cooling rack.
  9. Serve warm for the best flavor and texture.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Timing is key to avoid the caramel topping hardening. Avoid overmixing for a fluffy texture. Ensure rhubarb is thawed if using frozen.

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