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Irresistible Upside Down Rhubarb Muffins

Irresistible Upside Down Rhubarb Muffins for a Cozy Morning

A delightful blend of tangy rhubarb and rich brown sugar, these Irresistible Upside Down Rhubarb Muffins transform breakfast with their fluffy texture.
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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
  • 2 cups Fresh rhubarb Sliced
  • 1/4 cup Butter Softened, unsalted
  • 3/4 cup Brown sugar
For the Muffin Batter
  • 1/3 cup Butter Melted, unsalted
  • 1/3 cup Sugar
  • 1 large Egg Or a flax egg for vegan
  • 1.75 cups All-purpose flour
  • 2 tsp Baking powder Fresh
  • 1/2 tsp Salt
  • 1/2 tsp Nutmeg Freshly grated
  • 1/2 cup Milk Dairy-free alternatives are fine
  • 1/2 tsp Vanilla extract Optional

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin thoroughly.
  2. In a medium bowl, combine sliced rhubarb, softened butter, and brown sugar. Toss until sticky and evenly coated.
  3. In another bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.
  4. In a large bowl, whisk melted butter, sugar, and egg until pale and smooth. Stir in milk and vanilla.
  5. Gently fold the dry mixture into the wet mixture until just combined.
  6. Scoop the batter over the rhubarb layer in each muffin cup, filling them 2/3 to 3/4 full.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Let muffins cool in the tin for 2-3 minutes, then invert onto a wire rack.
  9. Serve warm with or without whipped cream.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

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