Red Velvet Muffins Recipe
This Red Velvet Muffins recipe gives you rich, soft muffins that are filled with a sweet cream cheese filling. If you are a looking for a delicious recipe to start off your day on the right foot this is the recipe for you.
I love the beautiful deep red color of these tasty muffins, you can make them for the holidays or any day of the week. If you love red velvet you may also enjoy this Red Velvet Cinnamon Rolls recipe.
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Why I Love This Recipe
With their velvety soft texture and rich cream cheese filling, these delicious treats have a beautiful deep red hue that makes them ideal for the holidays or any special occasion. I’m sure you’ll love them just as much as my family does.
- You only need about 30 minutes to make them.
- They smell amazing while they are baking.
- The cream cheese filling takes these homemade muffins over the top.
Start off your day with another delicious recipe with this Red Velvet Donut recipe.
Ingredients
You can find the full list of ingredients that you need to make this recipe in the recipe card below.
How to Make This Red Velvet Muffins Recipe
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
Step 2: Stir together the wet ingredients
In a different bowl, mix the egg, vegetable oil, and buttermilk until well blended.
Step 3: Finish the batter
Pour the wet ingredients into the bowl with the dry ingredients. Mix just until blended. Stir in the food coloring until you reach the desired color.
Step 4: Make the cream cheese filling
Beat together the cream cheese and powdered sugar until fluffy.
Step 5: Fill the muffin liners
Place a small amount of batter into each of the muffin liners. Then, divide the filling into 12 equal portions, placing it in the center over the muffin batter. Over the filling, place the remaining batter, dividing it evenly between the cups and covering the filling as much as possible.
Step 6: Bake the muffins
Bake the muffins for 20 minutes or until a toothpick inserted in the center returns clean. Allow the muffins to cool in the muffin tin for five minutes prior to removing the muffins from the muffin tin and cooling on a wire rack.
Serving Suggestions
Serve these delicious muffins with a side of fresh fruit, or a protein filled item like eggs, sausage or bacon for a full breakfast.
Pro Tips
Here are a few tips to make sure that this recipe turns out perfectly every time that you make them.
- Once you add the flour to the batter, be careful to not overmix the batter.
- Make sure that the cream cheese is softened before combining it with the powdered sugar so that it is not lumpy.
- Be careful not to overfill the muffin liners, because this will cause them to overflow when baking.
- Use cupcake liners in your muffin pan, so that the muffins do not stick.
- I still like to spray my liners with cooking or baking spray.
Storage
Leftovers – These muffins can be stored in an airtight container for up to four days. Enjoy them cold or reheat them in the microwave for a few seconds before serving.
Freezing – You can also freeze these muffins and enjoy them at a later date. Just make sure to wrap them tightly with plastic wrap first, and then place them into a freezer safe bag or container.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
The key to making the muffins rise higher is adding enough leavening agent, like baking powder or baking soda. You also want to make sure that you are not overmixing the batter, as this can cause it to deflate before baking.
No, you need to use the block cream cheese for this recipe.
If you want to add a little extra flare, you can add sprinkles or coarse sugar to the tops of the muffins before you bake them. Or dust them with powdered sugar while they are still warm.
More Red Velvet Recipes
If you like red velvet, give these recipes a try:
Want to make this delicious red velvet muffins recipe? Print the recipe card below, or pin it so that you can come back to it later.
Red Velvet Muffins
Equipment
- mixing bowls
- hand mixer
- Muffin Pan
- Cupcake Liners
Ingredients
- 1 ¼ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 egg
- ½ cup vegetable oil
- ⅓ cup buttermilk
- 2 teaspoons red food coloring
For the Filling
- 8 ounces cream cheese softened
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375°. Prepare a 12 cup muffin tin with cupcake liners. Spritz the liners with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
- In a different bowl, mix the egg, vegetable oil, and buttermilk until well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix just until blended.
- Stir in the food coloring until you reach the desired color.
- To make the filling: beat together the cream cheese and powdered sugar until fluffy.
- Place a small amount of batter into each of the muffin liners. Then, divide the filling into 12 equal portions, placing it in the center over the muffin batter. Over the filling, place the remaining batter, dividing it evenly between the cups and covering the filling as much as possible.
- Bake the muffins for 20 minutes or until a toothpick inserted in the center returns clean. Allow the muffins to cool in the muffin tin for five minutes prior to removing the muffins from the muffin tin and cooling on a wire rack.
Notes
- Once you add the flour to the batter, be careful to not overmix the batter.
- Make sure that the cream cheese is softened before combining it with the powdered sugar so that it is not lumpy.
- Be careful not to overfill the muffin liners, because this will cause them to overflow when baking.
- Use cupcake liners in your muffin pan, so that the muffins do not stick.
- I still like to spray my liners with cooking or baking spray.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
