My daughter loves red velvet anything.
And her eyes really lit up when she saw these.
Soft, fluffy muffins with cream cheese swirled into the batter. It adds a subtle tanginess and provides extra moisture.
The muffins are made with buttermilk, oil, and with the cream cheese, it’s impossible to have dry muffins.
When you’re filling your muffin pan with batter, make sure not to overfill the cavities. Sometimes I like to overfill for a nice big domed muffin top, but this isn’t the recipe to do it because you need to account for the crumb topping and oven rising.
If the cavities are too full, you’ll have crumb topping all over your muffin pan rather than on the muffins. I may have done this. Not fun to clean up.
But the muffins were sure fun to eat.
They’d be so festive for holiday parties from Christmas to Valentine’s Day. Or really anytime.
I think red velvet fans love it year-round and the muffins will be a hit with any red velvet lover.
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Red Velvet Cream Cheese Muffins
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter, diced into cubes
Cream Cheese Mixture
- 4 ounces brick-style cream cheese, softened (lite is okay)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt, or to taste
- 1 large egg
- ½ cup canola or vegetable oil
- ⅓ cup buttermilk
- 2 tablespoons natural unsweetened cocoa powder
- 2 teaspoons red liquid food coloring (I used McCormick
- Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
- Crumb Topping – To a medium bowl, add the sugar, flour, and using two forks or a pastry cutter, cut in the butter until you have coarse crumbs; set aside.
- Cream Cheese Mixture – To a separate medium bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.
- Muffins – To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
- To a separate medium bowl, add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.
- Add the wet ingredients to the dry and stir just until moistened. Batter is thick and some lumps will remain, don’t overmix.
- Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
- Turn batter out into prepared pan, filling each cavity about two-thirds full.
- Evenly sprinkle each muffin with the crumb topping.
- Bake for about 17 to 19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, Allow muffins to cool in pan for about 10 minutes, or until they’ve firmed up and are cool enough to handle, and then transfer to a rack to cool completely. Muffins will keep airtight at room temperature for up to 3 days (I’m comfortable storing baked good with cream cheese at room temp, but use the fridge if you prefer), or in the freezer for up to 4 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
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