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Upside-Down Rhubarb Muffins

Upside-Down Rhubarb Muffins recipe image
These Upside-Down Rhubarb Muffins offer a delightful twist on the classic breakfast treat. Fresh rhubarb is macerated in brown sugar and melted butter, creating a rich, jammy topping that caramelizes beautifully during baking. The muffin batter itself is light and airy, infused with warm nutmeg and tender crumb. The contrast between the tart, fruity rhubarb layer and the sweet, spiced cake makes these perfect for weekend brunches or an elegant afternoon tea. They are simple to assemble with pantry staples and seasonal fruit, delivering a homemade comfort food experience that feels both rustic and refined. Enjoy them warm from the oven for the best texture and flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 807.1
Dietary: Vegetarian
Description
These Upside-Down Rhubarb Muffins offer a delightful twist on the classic breakfast treat. Fresh rhubarb is macerated in brown sugar and melted butter, creating a rich, jammy topping that caramelizes beautifully during baking. The muffin batter itself is light and airy, infused with warm nutmeg and tender crumb. The contrast between the tart, fruity rhubarb layer and the sweet, spiced cake makes these perfect for weekend brunches or an elegant afternoon tea. They are simple to assemble with pantry staples and seasonal fruit, delivering a homemade comfort food experience that feels both rustic and refined. Enjoy them warm from the oven for the best texture and flavor.
Ingredients
  • 1 cup Finely chopped rhubarb
  • 1/4 cup Melted butter
  • 1/2 cup Brown sugar
  • 1/3 cup Soft butter
  • 1/3 cup Sugar
  • 1 Egg
  • 1 1/2 cup Flour
  • 2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • 1/2 cup Milk
Directions
  1. 1
    Preheat oven to 350F (175C). Grease a 12-cup muffin tin thoroughly.
  2. 2
    In a small bowl, combine the melted butter, finely chopped rhubarb, and brown sugar. Stir until the rhubarb is evenly coated.
  3. 3
    Divide the rhubarb mixture evenly among the 12 greased muffin cups, pressing it down slightly into the bottom of each cup.
  4. 4
    In a large bowl, beat the soft butter, sugar, and egg together until the mixture is light and fluffy.
  5. 5
    In a separate medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
  6. 6
    Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
  7. 7
    Stir gently just until the flour is moistened; do not overmix.
  8. 8
    Spoon the batter evenly over the rhubarb mixture in each muffin cup.
  9. 9
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 10
    Remove from oven and let stand for 5 minutes. Carefully invert the muffins onto a cooling rack, keeping the pan upside down for a minute to allow any excess rhubarb syrup to drain.
  11. 11
    Serve warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 807.1kcal
% Daily Value *
Total Fat 31.2g48%
Saturated Fat 18.7g94%
Cholesterol 122.5mg41%
Sodium 3062.0mg128%
Total Carbohydrate 120.5g41%
Dietary Fiber 2.6g11%
Sugars 51.4g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, muffins, upside-down, breakfast, brunch, baking, nutmeg, brown sugar, butter, fruit, dessert, snack, vegetarian, spring, seasonal, homemade, tangy, caramelized
Read it online: https://www.chefs-mate.com/recipe/upside-down-rhubarb-muffins/