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.
The crumb topping adds texture and an extra pop of sweetness. I can’t resist crumb toppings and wanted to pick those sandy, slightly crunchy crumbs right off.
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
These are soft, fluffy muffins made with buttermilk, oil, and there’s cream cheese swirled into the batter so it’s impossible to have dry muffins. The crumb topping adds texture and an extra pop of sweetness. I can’t resist crumb toppings and wanted to pick those sandy, slightly crunchy crumbs right off. When you’re filling your muffin pan with batter, make sure not to overfill because you need to account for the crumb topping and oven rising. They’d be so festive for holiday parties from Christmas to Valentine’s Day or anytime. Red velvet fans love it year-round and the muffins will be a hit with any red velvet lover.
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, diced into cubes
Cream Cheese Mixture
- 4 ounces brick-style cream cheese, softened (lite is okay)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/3 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.
Lightly adapted from Red Velvet Lover’s Cookbook who blogs at Taste and Tell
Amount Per Serving: Calories: 281Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 219mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 3g
Red Velvet Cupcakes with Vanilla Cream Cheese Frosting – Made in 1 bowl, no mixer, and the cupcakes taste like they’re from a bakery!
Red Velvet Chocolate-Swirled Brownie Bars – Big chocolate rivers in every bite!! Velvety soft and so good!
Red Velvet Gooey Butter Chocolate Chip Cookies – The softest, moistest, gooiest cookies ever! They’re so buttery they just melt in your mouth!
Hi Laura – I’m so sorry that the recipe didn’t work out for you!! I’d love to troubleshoot to see what went wrong. I know if your initial comment you said you had 36 muffins – this recipe makes 12, so I’m guessing something went wrong with tripling the recipe, but that’s just a guess. I’m not sure what ingredient would have made yours bitter, unless it was the brand of food coloring that you used.
As far as the color, the color of Averie’s muffins is very true to how the muffins should look. If yours were brown, then one of your ingredients must have been off, or as mentioned above, maybe it has something to do with the brand/type of food coloring you used. Here are a few other posts of people who have made the muffins, and you’ll see the color is very similar in all of them.
If you have any questions, or want to troubleshoot further, please feel free to email me!
Hey, thanks for deleting my feedback! Your muffins are nastier than anything I’ve ever made, and I followed the recipe word-for-word. They are bitter and now in the garbage. Thanks for getting me to waste all of those ingredients and hours of my life. What filter on PhotoShop did you get to make the photo that color?
From now on, I’m sticking with Bakerella. Your blog is crap!
I WROTE you a very long and detailed reply, even cc’ing the blogger who’s recipe I used, and described in the email how I followed Deborah’s recipe from her cookbook…exactly.
It’s not ‘my’ recipe; it’s one I simply made and posted if you check the source cited. I’m sorry you had trouble with it.
Please check your email!
If I make them with buttercream topping, would they still be good? And wouldn’t it get soggy after couple hours because of the buttercream , as I’m planning to make them as a gift?
Go with your favorite frosting – I’ve seen some people use chocolate with R.V. Not my choice, but use what sounds good. I’ve never had issues with cupcakes getting soggy after being frosted but if you have, then you maybe shouldn’t frost them very far in advance.
These are beautiful, Avery! And so stinkin’ creative. I’ll be making these for a youth event for the middle school and high school girls at my church! Pinned, of course!
Thanks for pinning :)
These muffins combine two of my favorite things; cream cheese and red velvet. Pinning them and I want to reach into the screen and grab one right now.
Thanks for pinning!
Made these today as a gift, but only 6 fit in the tin so, oh darn, I’ll have to eat the other 6 myself!
I made these using powdered buttermilk and lite cream cheese, although I think I’ll use full-fat next time. Just barely folding in that cream cheese is the key! I bit in to the moist muffins and there was a pocket of ooey, gooey cream cheese. So yummy!
Glad that they came out great for you and yes, full-fat anything is always best :) But you know, trying to be good, a little bit, is a good thing :) And yes to not over-mixing! Those cream cheese bites are the best!
These look amazingggg! Honestly never heard of red velvet muffins, only cupcakes! Definitely going to have to try out this recipe ASAP!
Love the muffings! Pinned it ofcourse :) buttermilk, oil, and cream cheese is a very nice combination. Thanks Averie!
Thanks for pinning!
I’m so glad you made these – definitely one of my favorites. Now I want to bake up a batch!
Your book is gorgeous and I cannot believe you came up with 50+ red velvet recipes – you are amazing :)
Wow, these look so festive! I never really thought of red velvet for the holidays, but what a great idea! I can’t wait to try these!
I LOVE RED VELVET! These look sooooooooo good.
You caught me — I definitely would’ve picked off all the crumb topping too! ;) I actually had never tried red velvet anything until I was 21. Such a shame! I missed out on way too many delicious cupcakes and cake slices… All in the name of dark chocolate instead. Lesson learned. You have one smart daughter!
Daughter of a food blogger, gets exposed to everything at a young age!
Oh These looks really delicious! *.*
Ahem #cakeforbreakfast I approve! Way to breakfast-ify a cake classic!
They are perfect! I’m with her – I can’t resist red velvet either. Or crumble. It’s why we’re friends. :)
And thank you for pinning! :) xo
My daughter is also a huge fan of red velvet…love it as a muffin…and with the cream cheese? Amazing!
What a fun breakfast treat :) I wish I was eating one (or two) of these right now!
Thanks, Brandon, and Merry Christmas!
Averie, these muffins look absolutely perfect! I’m a huge fan of anything red velvet and these definitely take the cake (or muffin)! I love that you rolled these in a crumb topping, too. Pinned!
Thanks for pinning! :)
I love red velvet anything too and the crumb topping is a creative twist! Some people aren’t frosting lovers (and you know I don’t fall into that category) so a streusel type topping is a perfect solution.
I always forget that you’re not a huge frosting lover – that’s okay, I’ll take your share :) But the little crumbs were a fun twist I thought!
Well, that is just the most perfect Christmas morning breakfast if I ever saw one! The color is SO pretty, and I am a sucker for ANYTHING with streusel! Bring it on. Pinned!
Thanks for pinning! :) And I was thinking the same thing too about a Christmas morning breakfast!
I love red velvet for its striking color and these would be perfect for a holiday spread. I like that you used the crumb topping instead of the traditional cream cheese frosting you can’t beat a streusel topping the best.
Streusel topping is always my weakness. Well, so is cream cheese frosting :) You can’t go wrong with either in my book!
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