Irresistible Upside Down Rhubarb Muffins
These muffins combine the tartness of rhubarb with sweet brown sugar and butter, promising a delightful contrast in every bite.
Ingredients
Topping
- 1/4 cup butter Unsalted, for melting
- 3/4 cup brown sugar Packed
- 1.25 cups rhubarb Sliced into 1/2-inch thick pieces
Muffin Batter
- 1/3 cup butter Melted and cooled to room temperature
- 1/3 cup sugar
- 1 each egg
- 1.75 cups flour All-purpose, e.g. King Arthur
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg Freshly grated for best aroma
- 1/2 cup milk
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin lightly.
- Melt 1/4 cup of butter in a medium saucepan over low heat and stir in the brown sugar until smooth.
- Pour the butter-sugar mixture evenly into the bottom of each muffin cup.
- Distribute the sliced rhubarb on top of the mixture.
Batter Preparation
- In a large mixing bowl, whisk together the melted butter, sugar, and egg until combined.
- Gradually sift in the flour, baking powder, salt, and nutmeg, folding gently to combine.
- Mix in the milk and vanilla extract until the batter is just smooth.
- Spoon the batter evenly into each muffin cup, covering the rhubarb.
Baking
- Bake in the preheated oven for 20 to 25 minutes until the edges are golden and a toothpick inserted comes out clean.
- Let the muffins cool in the tin for about 5 minutes before turning them out onto a wire rack with the rhubarb side up.
Notes
Serve warm with ice cream, whipped cream, or clotted cream. Store in an airtight container at room temperature for up to three days.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g
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