Delicious Upside Down Rhubarb Muffins Your New Morning Fix

These Upside Down Rhubarb Muffins are fluffy with a caramelized topping, perfect for brightening breakfast or as an afternoon treat.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Topping

1.25 cups Rhubarb sliced
0.25 cups Butter softened, preferably unsalted
0.75 cups Brown Sugar can be substituted with light brown or coconut sugar

For the Batter

0.33 cups Sugar
1 large Egg
1.75 cups All-Purpose Flour consider a gluten-free blend if preferred
2 tsp Baking Powder
0.5 tsp Salt
0.5 tsp Nutmeg freshly grated or pre-ground
0.5 cups Milk can swap for non-dairy milk
0.5 tsp Vanilla Extract

Equipment

Muffin tin
Mixing bowls
Whisk
Spoon or cookie scoop

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly.
Combine sliced rhubarb, softened butter, and brown sugar in a medium bowl until coated. Divide mixture among the muffin cups.
In another bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.
In a separate bowl, whisk sugar, melted butter, and egg until fluffy. Add milk and vanilla, and mix until combined.
Gently fold dry ingredients into the wet mixture until just combined.
Spoon the batter into muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Let cool for 2-3 minutes, then invert the muffin tin onto a wire rack to release muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 350IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, allow muffins to cool briefly before inverting to prevent sticking. Feel free to customize toppings with nuts or spices.

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