Description
Bake these delightful upside-down rhubarb muffins featuring a tender crumb and a sticky, caramelized rhubarb topping. They’re easy to make and perfect for breakfast or a sweet treat.
Ingredients
- 2 tbsp unsalted butter, melted (for topping)
- 1/4 cup light brown sugar, packed (for topping)
- 1 1/2 cups fresh rhubarb, thinly sliced
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg, room temperature
- 3/4 cup buttermilk, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Melt 2 tbsp butter and mix with 1/4 cup brown sugar. Divide mixture among 12 greased muffin cups. Arrange rhubarb slices over the sugar mixture.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together egg, buttermilk, 1/4 cup melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
- Spoon the batter evenly over the rhubarb mixture in the muffin cups, filling about two-thirds full.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for exactly 5 minutes. Place a wire rack over the muffin tin and carefully invert. Let them cool completely on the rack.
- Prep Time: 15 mins
- Cook Time: 20 mins