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.
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Hikko jame Addis Abba
[email protected]I've made these muffins several times now and they're always a hit! They're so easy to make and they're always so moist and flavorful. I love the tart flavor of the rhubarb and the sweet crumble topping.
Rachael Kopp
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think next time I'll reduce the amount of sugar in the crumble topping.
Elham Hamad
[email protected]I'm not a big fan of rhubarb, but I decided to give this recipe a try anyway. I'm so glad I did! The muffins were moist and flavorful, and the crumble topping was the perfect finishing touch.
Adi gim
[email protected]These muffins were delicious! I used fresh rhubarb from my garden and they turned out so moist and flavorful. The crumble topping was the perfect finishing touch.
Tereica Griffiths
[email protected]I've made these muffins several times now and they're always a hit! They're so easy to make and they're always so moist and flavorful. I love the tart flavor of the rhubarb and the sweet crumble topping.
Joel Kabu
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think next time I'll reduce the amount of sugar in the crumble topping.
MD. Abdullah Hossain
[email protected]I'm not a big fan of rhubarb, but I decided to give this recipe a try anyway. I'm so glad I did! The muffins were moist and flavorful, and the crumble topping was the perfect finishing touch.
Merika Maxey
[email protected]These muffins were delicious! I used frozen rhubarb and they still turned out great. I will definitely be making these again.
Waqas Saqi arain
[email protected]I substituted some of the all-purpose flour with whole wheat flour and they turned out great! They were still moist and flavorful, but they had a bit more of a nutty flavor.
Stefania La Neve
[email protected]These muffins were easy to make and they turned out great! I loved the tart flavor of the rhubarb and the sweet crumble topping.
Hadi Balhas
[email protected]I followed the recipe exactly and my muffins turned out perfect! They were so moist and flavorful. I highly recommend this recipe.
Ijeomah Charles
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. I think next time I'll use less rhubarb.
Jolie Croft
[email protected]These muffins are amazing! The rhubarb gives them a tart flavor that's balanced out perfectly by the sweet crumble topping. I'll definitely be making these again.
nohemi gutierrez
[email protected]I've made these muffins several times now and they're always a hit! They're so easy to make and they're always so moist and flavorful.
Kelash Bheel
[email protected]These muffins were delicious! I used fresh rhubarb from my garden and they turned out so moist and flavorful. The crumble topping was the perfect finishing touch.