Red Velvet Cream Cheese Muffins

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My daughter loves red velvet anything.

And her eyes really lit up when she saw these.

Red Velvet Cream Cheese Muffins - Cream cheese in the batter keeps the muffins so soft! The buttery crumb topping is just irresistible!!

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.

Red Velvet Cream Cheese Muffins - Cream cheese in the batter keeps the muffins so soft! The buttery crumb topping is just irresistible!!

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.

Red Velvet Cream Cheese Muffins - Cream cheese in the batter keeps the muffins so soft! The buttery crumb topping is just irresistible!!

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.

Red Velvet Cream Cheese Muffins - Cream cheese in the batter keeps the muffins so soft! The buttery crumb topping is just irresistible!!

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.

Red Velvet Cream Cheese Muffins - Cream cheese in the batter keeps the muffins so soft! The buttery crumb topping is just irresistible!!

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4.45 from 9 votes

Red Velvet Cream Cheese Muffins

By Averie Sunshine
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.
Prep Time: 20 minutes
Cook Time: 19 minutes
Additional Time: 11 minutes
Total Time: 50 minutes
Servings: 12 medium muffins
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Ingredients  

Crumb Topping

  • 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

Muffins

  • 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
  • cup buttermilk
  • 2 tablespoons natural unsweetened cocoa powder
  • 2 teaspoons red liquid food coloring (I used McCormick

Instructions 

  • 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

Nutrition

Serving: 1, Calories: 281kcal, Carbohydrates: 34g, Protein: 3g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 30mg, Sodium: 219mg, Fiber: 1g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 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.

    https://therecipecritic.com/2014/12/red-velvet-cream-cheese-muffins/
    https://www.iwashyoudry.com/2014/10/29/red-velvet-cream-cheese-muffins/
    https://www.thestayathomechef.com/2015/02/cream-cheese-muffins-red-velvet-lovers.html
    https://joanne-eatswellwithothers.com/2014/05/red-velvet-crumb-muffins.html

    If you have any questions, or want to troubleshoot further, please feel free to email me!

  2. 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!

    1. 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!

  3. 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?

    1. 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.

  4. 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!

  5. 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.

Comments are closed.