Upside Down Rhubarb Muffins with Cinnamon Streusel
Delight in these moist Upside Down Rhubarb Muffins topped with a crunchy cinnamon streusel for a perfect balance of tart and sweet flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 3 tablespoons cold unsalted butter (for streusel)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a bowl, toss the chopped rhubarb with granulated sugar and set aside to macerate.
- In a large bowl, whisk together the flours, baking powder, salt, and cinnamon.
- In another bowl, whisk melted butter, eggs, buttermilk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the macerated rhubarb carefully.
- In a small bowl, prepare the cinnamon streusel by mixing brown sugar, flour, and cinnamon. Cut in cold butter until the mixture is crumbly.
- Divide the batter evenly into the muffin tin cups.
- Top each muffin with a generous sprinkle of cinnamon streusel.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, serve warm with a dollop of vanilla yogurt or cream cheese. These muffins also freeze well; just reheat before serving.