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Upside Down Rhubarb Muffins

Deliciously Easy Upside Down Rhubarb Muffins for Brunch

These Upside Down Rhubarb Muffins feature a delicious caramelized rhubarb topping, perfect for brunch or breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Topping
  • 2 cups rhubarb Substitution: Frozen rhubarb can be used if fresh is unavailable; thaw and drain excess liquid.
  • 1/4 cup butter, softened Use unsalted butter for best flavor control.
  • 3/4 cup brown sugar Can replace with coconut sugar for a slight flavor change.
For the Muffin Batter
  • 1/3 cup butter, melted Allow to cool to room temperature before using.
  • 1/3 cup sugar You can use granulated sugar or coconut sugar.
  • 1 piece egg Use a flax egg for a vegan version.
  • 1.75 cups all-purpose flour Can be substituted with a gluten-free flour blend if needed.
  • 2 teaspoons baking powder No substitutions needed.
  • 1/2 teaspoon salt No substitutions needed.
  • 1/2 teaspoon nutmeg, freshly grated Substitution: Ground nutmeg can be used, but fresh is preferred for flavor.
  • 1/2 cup milk Use any non-dairy milk for a dairy-free option.
  • 1/2 teaspoon vanilla extract No substitutions needed.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather all your ingredients and equipment.
  2. In a medium bowl, combine sliced rhubarb, 1/4 cup of softened butter, and 3/4 cup of brown sugar. Mix until the rhubarb is coated and divide into 12 greased muffin cups.
  3. In another bowl, whisk together 1.75 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly grated nutmeg. Set aside.
  4. In a large bowl, whisk together 1/3 cup of melted butter, 1/3 cup of sugar, and 1 egg until pale and fluffy. Add 1/2 cup of milk and 1/2 teaspoon of vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Spoon the batter into the muffin cups filled with rhubarb, filling each 2/3 to 3/4 full.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool in the pan for 2-3 minutes, then invert onto a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Enjoy these muffins as a lovely treat with coffee or tea.

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