Best Upside Down Rhubarb Muffins Recipes

Upside-Down Rhubarb Muffins image

Provided by queenbeatrice

Categories Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Steps:

Combine rhubarb, melted butter and brown sugar in a small bowl.
Divide amongst 12 greased muffin cups.
Beat together butter, sugar and egg until fluffy.
Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
Spoon into muffin cups, on top of rhubarb mixture.
Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
Serve warm.

Rhubarb Muffins image

Provided by Martha Stewart

Time 45m

Yield Makes 12

Number Of Ingredients 11

4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
3/4 cup low-fat buttermilk
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups)
Nonstick cooking spray
1 tablespoon granulated sugar

Steps:

Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.

Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g