Upside Down Rhubarb Muffins with Cinnamon Streusel
Delight in these moist upside down rhubarb muffins topped with a crunchy cinnamon streusel, perfect for a sweet breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup brown sugar (for streusel)
- 1/3 cup all-purpose flour (for streusel)
- 1/4 cup unsalted butter, cold and cubed (for streusel)
- 1/2 tsp ground cinnamon (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a small bowl, mix chopped rhubarb with 1/2 cup granulated sugar and 1/4 cup brown sugar. Set aside to macerate.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and 1 tsp cinnamon.
- In a large bowl, beat eggs, melted butter, buttermilk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the cinnamon streusel by combining 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup cold butter, and 1/2 tsp cinnamon with a pastry cutter or fork until crumbly.
- Divide the rhubarb evenly among the muffin cups, pressing them slightly to the bottom.
- Pour the muffin batter over the rhubarb in each cup.
- Sprinkle the cinnamon streusel evenly over the muffin batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 10 minutes before inverting onto a wire rack to cool completely, revealing the upside down rhubarb topping.
Notes
Serve these muffins warm with a dollop of whipped cream or vanilla yogurt for a delightful treat.