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 Time20 minutesmins
Cook Time19 minutesmins
Additional Time11 minutesmins
Total Time50 minutesmins
Course: Muffins
Keyword: breakfast, brunch, Christmas, crumb topping, crumble topping, holiday baking, muffins, red velvet, red velvet muffins, snacks, Valentine's Day, Valentines
Servings: 12medium muffins
Calories: 281kcal
Author: Averie Sunshine
Ingredients
Crumb Topping
½cupgranulated sugar
¼cupall-purpose flour
2tablespoonsunsalted butterdiced into cubes
Cream Cheese Mixture
4ouncesbrick-style cream cheesesoftened (lite is okay)
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.