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Red Velvet Cream Cheese Muffins

Irresistible Red Velvet Cream Cheese Muffins You’ll Love

These Red Velvet Cream Cheese Muffins are moist and flavorful, featuring a creamy center that makes them an indulgent treat.
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Prep Time 15 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Granulated Sugar Reduce for a less sweet muffin.
  • 2 cups All-Purpose Flour Use gluten-free flour blend for gluten-free option.
  • 1/2 cup Diced Butter Use unsalted for better control over salt.
  • 8 oz Cream Cheese (softened) Substitute with mascarpone for a twist.
  • 2 tsp Baking Powder Ensure it’s fresh for the best rise.
  • 1/2 tsp Salt Kosher salt is recommended.
  • 1 large Egg Substitute with a flax egg for vegan.
  • 1/2 cup Oil (vegetable or canola) Melted coconut oil can be used.
  • 1 cup Buttermilk Substitute with plant-based milk plus vinegar.
  • 3 tbsp Cocoa Powder Use Dutch-process for smoother taste.
  • 1 tbsp Red Food Coloring Explore natural alternatives for healthier option.
For the Crumb Topping
  • 1/4 cup Sugar Adjust to preference.
  • 1/4 cup Flour All-purpose flour works perfectly.
  • 1/4 cup Diced Butter Ensure it’s cold for best results.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin pan by greasing it.
  2. In a medium mixing bowl, combine granulated sugar and flour for the crumb topping. Cut in the cold diced butter until the mixture resembles coarse crumbs.
  3. In a separate bowl, blend the softened cream cheese with a bit of sugar and vanilla extract until smooth.
  4. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cocoa powder, and salt.
  5. In another bowl, whisk together the egg, oil, buttermilk, red food coloring, and cocoa powder until fully combined.
  6. Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Then fold in the cream cheese mixture, leaving visible streaks.
  7. Fill each muffin cup about two-thirds full with the batter and sprinkle the crumb topping over each.
  8. Bake for 17-19 minutes or until a toothpick inserted comes out clean or with moist crumbs. Let cool in the pan for 10 minutes.
  9. Transfer muffins to a wire rack and let cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and do not overmix.

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