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Irresistible Upside Down Rhubarb Muffins

Deliciously Irresistible Upside Down Rhubarb Muffins Recipe

Discover the irresistible tang of rhubarb in these easy-to-make upside down muffins, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1.25 cups Rhubarb, sliced Ensure leaves are trimmed as they are toxic.
  • 0.25 cups Butter, softened Substitution: Use unsalted butter.
  • 0.75 cups Brown Sugar Substitution: Use coconut sugar for a different flavor.
For the Muffin Batter
  • 0.33 cups Butter, melted Allow it to cool to prevent cooking the egg.
  • 0.33 cups Sugar
  • 1 large Egg Provides structure and moisture.
  • 1.75 cups All-purpose flour Recommended: King Arthur.
  • 2 tsp Baking powder Leavening agent for the muffins.
  • 0.5 tsp Salt Enhances flavor.
  • 0.5 tsp Nutmeg, freshly grated Freshly grated is recommended.
  • 0.5 cups Milk Substitution: Use buttermilk for richer flavor.
  • 0.5 tsp Vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your muffin tin. In a mixing bowl, combine rhubarb, softened butter, and brown sugar.
  2. Stir until the rhubarb is well coated, then divide this mixture into the muffin cups, pressing down gently.
  3. In another bowl, whisk together flour, baking powder, salt, and nutmeg.
  4. In a separate bowl, whisk together melted butter, sugar, and egg until pale and creamy. Gradually add milk and vanilla extract.
  5. Gently fold the dry ingredients into the wet batter until just combined.
  6. Spoon the batter over the prepared rhubarb mixture in the muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted comes out clean.
  8. Let muffins cool in tin for 2-3 minutes before inverting onto a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overfilling muffin cups; filling each about 2/3 full will prevent overflow. Invert the muffins soon after baking to prevent sticking.

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