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close up of one half of a red velvet muffin split open to show the cream cheese filling on the inside
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5 from 29 votes

Red Velvet Muffins

These Red Velvet Muffins and moist, tender, and filled with a cream cheese filling that makes them over the top delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 198kcal
Author: Wendy

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
  • 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.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Muffin | Calories: 198kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 240mg | Potassium: 81mg | Fiber: 1g | Sugar: 19g | Vitamin A: 285IU | Calcium: 72mg | Iron: 1mg