Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch

These upside down rhubarb muffins are the perfect cozy brunch treat. After making them dozens of times, I’ve discovered the trick to a golden, juicy topping. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Protein-Packed Rainbow Cottage Cheese Bowls for a Healthy Breakfast and Healthy Rainbow Veggie Flatbread Pizza for a Colorful Family Dinner.

What You'll Need for Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup chopped rhubarb
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1 1/2 cups all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Optional: Whipped cream or powdered sugar for serving

How to Make Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch

1. Prepare the topping: Melt butter in a saucepan. Add granulated sugar and rhubarb. Cook until sugar dissolves and rhubarb softens. Spread in muffin tin wells.
2. Make the batter: In a bowl, combine flour, brown sugar, baking powder, salt, cinnamon, and ginger. In another bowl, mix milk, egg, and vanilla. Combine wet and dry ingredients. Fold in 1/4 cup chopped rhubarb.
3. Bake: Divide batter evenly among muffin tin wells. Bake at 375°F (190°C) for 20-25 minutes or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, then invert onto a wire rack.

Storing & Reheating Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the topping and batter the night before. Assemble and bake in the morning.

Freezing Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch

Freeze cooled muffins for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through. Topping may become less crispy.

Recipe Notes

• Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
• Best substitution: Substitute rhubarb with strawberries or apples for a different flavor.
• Make-ahead: Muffins can be made up to 2 days ahead. Store at room temperature.
• Scaling: This recipe can be doubled to make 12 muffins.
• Troubleshooting: If the topping is too runny, add more sugar. If the topping is too thick, add a little water.

Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch

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Prep

15 minutes

🍳

Cook

25 minutes

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Total

40 minutes

🍽

Serves

6 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup chopped rhubarb
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1 1/2 cups all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground ginger

Optional Toppings

• Whipped cream or powdered sugar for serving

Instructions

1. Prepare the topping: Melt butter in a saucepan. Add granulated sugar and rhubarb. Cook until sugar dissolves and rhubarb softens. Spread in muffin tin wells.
2. Make the batter: In a bowl, combine flour, brown sugar, baking powder, salt, cinnamon, and ginger. In another bowl, mix milk, egg, and vanilla. Combine wet and dry ingredients. Fold in 1/4 cup chopped rhubarb.
3. Bake: Divide batter evenly among muffin tin wells. Bake at 375°F (190°C) for 20-25 minutes or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, then invert onto a wire rack.

Notes

• Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
• Best substitution: Substitute rhubarb with strawberries or apples for a different flavor.
• Make-ahead: Muffins can be made up to 2 days ahead. Store at room temperature.
• Scaling: This recipe can be doubled to make 12 muffins.
• Troubleshooting: If the topping is too runny, add more sugar. If the topping is too thick, add a little water.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze cooled muffins for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through. Topping may become less crispy.
• Make ahead: Prepare the topping and batter the night before. Assemble and bake in the morning.

Nutrition Per Serving

• Calories: 240
• Protein: 4g
• Fat: 7g
• Carbs: 40g
• Fiber: 1g
• Sugar: 22g
• Sodium: 150mg
• Cholesterol: 45mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch FAQs

A Warm Final Note

I can’t wait for you to try Deliciously Easy Upside Down Rhubarb Muffins for a Cozy Brunch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!