Red Velvet Muffins Recipe
Amazing Red Velvet Cream Cheese Muffins! Indulge in pure bliss with these delectable treats. Try them today!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar (for filling)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract (for filling)
- 1 tablespoon all-purpose flour (for filling)
Instructions
- First things first, preheat your oven to a welcoming 375°F (190°C). Line a 12-cup muffin pan with paper liners – a little spray of non-stick cooking spray inside each liner before adding the paper can help prevent sticking.
- In a large bowl, whisk together your dry muffin ingredients: the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Make sure everything is well combined; you want each bite to be balanced.
- In a separate medium bowl, whisk together the wet muffin ingredients: the buttermilk, melted unsalted butter, eggs, and vanilla extract. At this stage, add your vibrant red gel food coloring and distilled white vinegar to the wet ingredients. Whisk until the color is evenly distributed and magnificent.
- Now, pour the wet ingredients into the dry ingredients. With a rubber spatula, gently fold until just combined. Be careful not to overmix! A few lumps are perfectly normal and preferred; overmixing develops gluten, which can lead to tough muffins. The batter should be thick, rich, and still a brilliant red.
- For the utterly decadent cream cheese filling, in a medium bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Ensure there are no lumps, as this will affect the final texture.
- Whisk in the egg yolk and vanilla extract until just combined – overmixing here can make the filling too thin. Finally, gently fold in the all-purpose flour. The flour helps stabilize the filling and prevents it from sinking entirely during baking, ensuring that delightful cream cheese pocket. The mixture should be thick, smooth, and spreadable, a perfect contrast to the muffin batter.
- Now for the fun part: assembling these beauties! Spoon about two tablespoons of the red velvet muffin batter into the bottom of each prepared muffin liner. This forms the base of your muffin.
- Next, dollop about one tablespoon of the cream cheese filling right on top of the red velvet batter in the center. Don’t worry about spreading it; it will naturally settle.
- Finally, spoon another tablespoon or two of red velvet batter over the cream cheese filling, completely covering it. Ensure the cream cheese is fully encased so it bakes into a perfect pocket of creamy goodness. Fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the red velvet portion (avoiding the cream cheese center) comes out clean, and the tops are set and lightly domed. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Indulge in these magical Red Velvet Cream Cheese Muffins! Unbelievably moist, tender red velvet with hints of cocoa and a subtle tang, swirled with a luxurious pocket of sweet, creamy cheesecake. A decadent treat for any occasion!