Best 4 Upside Down Rhubarb Muffins Recipes
Indulge in the tantalizing flavors of our heavenly Upside-Down Rhubarb Muffins, where sweet and tangy rhubarb meets the comforting embrace of moist and fluffy muffin batter. Embark on a culinary journey where each bite is a delightful symphony of textures and flavors. This recipe collection offers a delectable array of variations, catering to your every craving. From classic upside-down muffins bursting with seasonal rhubarb to delightful streusel-topped muffins and even gluten-free and vegan options, there's a perfect muffin for every palate and dietary preference. Get ready to impress your loved ones with these delightful treats, perfect for breakfast, brunch, or a special afternoon treat.
Check out the recipes below so you can choose the best recipe for yourself!
UPSIDE-DOWN RHUBARB MUFFINS
Make and share this Upside-Down Rhubarb Muffins recipe from Food.com.
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 UPSIDE-DOWN CAKE
I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB WALNUT MUFFINS
Steps:
- Preheat oven 325 degrees F.
- Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
OLD FASHIONED RHUBARB MUFFINS
This is a great light tasting, easy to make muffin that's not too sweet, and has exceptional rhubarb flavour in each bite. From the Pilsbury Complete Baking book. I've used 1/2 cup whole wheat flour instead of all purpose with good results also. Add 1/2 tsp cinnamon too, if you like.
Provided by ILuvRecipes
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and baking powder. Set aside.
- Combine milk, oil, vanilla, and egg in a mixing bowl.
- Add dry ingredients, and stir just until mixed.
- Fold in rhubarb.
- Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 202.3, Fat 6, SaturatedFat 1.2, Cholesterol 18.4, Sodium 108.1, Carbohydrate 33.2, Fiber 1.1, Sugar 11.4, Protein 4.1
Tips:
- Use fresh rhubarb: Fresh rhubarb has the best flavor and texture for this recipe. If you can't find fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it and drain it well before using.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Grease the muffin tins well: This will help prevent the muffins from sticking.
- Use a large muffin scoop: This will help ensure that the muffins are all the same size and bake evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will help ensure that the muffins are cooked through.
- Let the muffins cool for a few minutes before inverting them: This will help prevent the muffins from breaking.
- Serve the muffins warm or at room temperature: They're best when they're fresh out of the oven, but they're also good at room temperature.
Conclusion:
These upside-down rhubarb muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. They're also a great way to use up fresh rhubarb. With their sweet and tangy flavor, these muffins are sure to be a hit with everyone who tries them.
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