Upside Down Rhubarb Muffins with Cinnamon Streusel
Delight in these moist Upside Down Rhubarb Muffins topped with a crunchy cinnamon streusel, offering a perfect balance of tartness and sweetness 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
- 1 cup chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, divided
- 1/4 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a small bowl, mix the chopped rhubarb with 1/4 cup brown sugar. Distribute evenly at the bottom of each muffin cup.
- In another bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon.
- In a large bowl, whisk together granulated sugar, remaining 1/4 cup brown sugar, melted butter, sour cream, milk, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Prepare the cinnamon streusel by mixing 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons cold butter (cubed), and 1 teaspoon cinnamon until crumbly.
- Spoon the muffin batter over the rhubarb layer in each muffin cup.
- Sprinkle the cinnamon streusel evenly on top of each muffin batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then invert onto a cooling rack so the rhubarb layer is on top. Serve warm or at room temperature.
Notes
For extra flavor, drizzle a light honey glaze over the cooled muffins or serve with a dollop of vanilla yogurt.