Irresistible Upside Down Rhubarb Muffins – FlirtyFood

why make this recipe

Irresistible Upside Down Rhubarb Muffins are a delightful treat that combines the tangy flavor of rhubarb with soft, fluffy muffins. This recipe not only makes a delicious breakfast but also serves as a wonderful dessert. The unique upside-down presentation makes these muffins visually appealing, perfect for sharing at brunches or special gatherings. Plus, they’re easy to make, allowing you to enjoy homemade goodness with minimal effort.

how to make Irresistible Upside Down Rhubarb Muffins

Ingredients

• 1.25 cups rhubarb (sliced into 1/2-inch thick pieces)
• 1/4 cup butter (I like Kerrygold unsalted butter for this)
• 3/4 cup brown sugar
• 1/3 cup butter (melted and cooled to room temperature)
• 1/3 cup sugar
• 1 egg
• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 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

Directions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a small saucepan, melt 1/4 cup butter over low heat. Stir in 3/4 cup brown sugar until combined. Pour this mixture into the bottom of the muffin tin to create a sticky base.
3. Place the rhubarb pieces evenly over the brown sugar mixture in the muffin tin.
4. In a large bowl, whisk together the melted butter, sugar, and egg until smooth.
5. In another bowl, mix the flour, baking powder, salt, and nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk and vanilla, until everything is just combined. Be careful not to overmix.
7. Spoon the batter over the rhubarb in the muffin tin, filling each cup about three-quarters full.
8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool for a few minutes, then carefully invert the muffin tin onto a plate to release the muffins. Enjoy warm or at room temperature.

how to serve Irresistible Upside Down Rhubarb Muffins

These muffins are delightful on their own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. They are also great with a cup of tea or coffee, making for a perfect afternoon snack.

how to store Irresistible Upside Down Rhubarb Muffins

If you have leftover muffins, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. They can be stored in the freezer for up to three months.

tips to make Irresistible Upside Down Rhubarb Muffins

• For the best flavor, use fresh rhubarb. If fresh rhubarb isn’t available, you can use frozen rhubarb, but ensure it’s thawed and drained of excess moisture.
• Be gentle when mixing the batter to keep the muffins light and fluffy.
• Feel free to add nuts or a sprinkle of cinnamon for an extra layer of flavor.

variation

You can experiment with different fruits like strawberries or peaches if you prefer. Simply replace rhubarb with your chosen fruit for a twist on the recipe.

FAQs

1. Can I use frozen rhubarb? Yes, frozen rhubarb works well! Just thaw it and drain any excess water before using it in the recipe.
2. Can I make these muffins gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a good binding agent.
3. How do I know when the muffins are done baking? Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they are done!

Irresistible Upside Down Rhubarb Muffins

These delightful muffins combine tangy rhubarb with fluffy texture, making them perfect for brunch or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Base Layer

• 1.25 cups rhubarb (sliced into 1/2-inch thick pieces) Use fresh rhubarb for best flavor.
• 1/4 cup butter (unsalted) Kerrygold unsalted butter recommended.
• 3/4 cup brown sugar For the sticky base layer.

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) King Arthur all-purpose flour recommended.
• 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

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a small saucepan, melt 1/4 cup butter over low heat. Stir in 3/4 cup brown sugar until combined. Pour this mixture into the bottom of the muffin tin to create a sticky base.
3. Place the rhubarb pieces evenly over the brown sugar mixture in the muffin tin.

Batter Preparation

1. In a large bowl, whisk together the melted butter, sugar, and egg until smooth.
2. In another bowl, mix the flour, baking powder, salt, and nutmeg.
3. Gradually add the dry ingredients to the wet ingredients, alternating with milk and vanilla, until everything is just combined. Be careful not to overmix.

Baking

1. Spoon the batter over the rhubarb in the muffin tin, filling each cup about three-quarters full.
2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
3. Let the muffins cool for a few minutes, then carefully invert the muffin tin onto a plate to release the muffins. Enjoy warm or at room temperature.

Notes

These muffins pair well with whipped cream or vanilla ice cream. Store in an airtight container for up to three days at room temperature or freeze for up to three months.