Red Velvet Cream Cheese Muffins
There’s something undeniably enchanting about the deep, rich hue of red velvet, and when it’s transformed into a muffin, the result is pure magic. These Red Velvet Cream Cheese Muffins are moist, decadent, and topped with a luscious cream cheese filling that takes them to the next level. Whether you’re hosting a brunch or simply indulging in a cozy morning at home, these muffins are sure to impress. Let’s dive into this delightful recipe that combines the classic flavors of red velvet with the comforting charm of muffins.
Why You’ll Love This Recipe
These Red Velvet Cream Cheese Muffins are not only visually stunning but also incredibly delicious. The combination of the cocoa powder and the rich cream cheese filling creates a perfect balance of sweetness and tanginess. Plus, they’re easy to make and perfect for sharing! Whether it’s a festive occasion or a simple snack, these muffins are sure to be a hit.
What We’re Using
This recipe requires a blend of basic ingredients that come together to create something extraordinary. Here’s what we’ll need:
- 2 cups granulated sugar – for sweetness and moisture
- 2 cups all-purpose flour – the base of our muffins
- 2 tablespoons unsalted butter, diced into cubes – for richness
- 4 ounces brick-style cream cheese, softened – the star of our filling
- 1 teaspoon vanilla extract – for flavor depth
- 1 cup buttermilk – adds moisture and tang
- 2 tablespoons natural unsweetened cocoa powder – for that classic red velvet flavor
- 2 teaspoons red liquid food coloring – to achieve that vibrant red hue
- 2 teaspoons baking powder – our leavening agent
- 1 teaspoon salt – to enhance all flavors
- 1 large egg – binds everything together
- 1 cup canola or vegetable oil – for moisture
Equipment Breakdown
Before we start baking, let’s make sure we have the right tools on hand.
- Muffin tin – the perfect vessel for our muffins.
- Mixing bowls – for combining ingredients.
- Electric mixer – to easily cream the butter and sugar.
- Spatula – for scraping down the sides of the bowl.
- Measuring cups and spoons – precision is key!
- Cooling rack – to let our muffins cool properly.
Red Velvet Cream Cheese Muffins — Do This Next
Now that we have our ingredients and equipment ready, let’s get started with the step-by-step process to create these scrumptious Red Velvet Cream Cheese Muffins.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it with cooking spray.
Step 2: Prepare the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer until smooth and creamy. Set aside.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of cocoa powder. Make sure there are no lumps!
Step 4: Combine the Wet Ingredients
In another bowl, whisk together 1 cup of canola oil, 1 cup of buttermilk, 1 large egg, and 2 teaspoons of red liquid food coloring until well combined.
Step 5: Combine Dry and Wet Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Fill the Muffin Tin
Scoop about 1/4 cup of the muffin batter into each muffin cup, filling them about halfway. Then, add a generous dollop of the cream cheese filling in the center of each muffin. Top with another scoop of muffin batter until the cups are about 3/4 full.
Step 7: Bake the Muffins
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the muffin comes out clean (except for the cream cheese filling).
Step 8: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy your beautiful Red Velvet Cream Cheese Muffins warm or at room temperature!
Seasonal Twists
These muffins are versatile and can be tweaked to match the seasons or occasions. Here are some ideas:
- For a festive touch, add chocolate chips or white chocolate chips to the batter.
- Incorporate pumpkin spice in the fall for a seasonal flavor.
- Top with crushed nuts or sprinkles for a fun celebration.
- Swap the cream cheese filling for peanut butter for a nutty twist.
What Not to Do
When baking these Red Velvet Cream Cheese Muffins, keep these tips in mind to ensure success:
- Don’t overmix the batter; it can lead to dense muffins.
- Be careful not to overbake; check them a few minutes before the suggested time.
- Don’t skip the buttermilk; it’s crucial for the texture.
- Make sure your cream cheese is softened for easy mixing.
Shelf Life & Storage
These muffins are best enjoyed fresh but can be stored for later enjoyment. Here’s how:
- Store cooled muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to a week.
- These muffins can also be frozen for up to 3 months; just thaw before serving.
Helpful Q&A
Can I use a different type of food coloring?
Yes, you can use gel food coloring for a more vibrant color, but make sure to adjust the amount based on the concentration.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it has a binding agent for best results.
What should I do if my cream cheese filling is too thick?
If the cream cheese filling is too thick, you can add a splash of milk to loosen it up, making it easier to dollop onto the muffins.
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Bring It to the Table
These Red Velvet Cream Cheese Muffins are a delightful addition to any table, be it for a holiday gathering or a casual breakfast with friends. The combination of flavors and textures is sure to make them a favorite among family and guests alike. So, roll up your sleeves and get baking—these muffins are waiting to be devoured! Enjoy every bite!
Red Velvet Cream Cheese Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the softened cream cheese, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer until smooth and creamy. Set aside.
- In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of cocoa powder. Make sure there are no lumps!
- In another bowl, whisk together 1 cup of canola oil, 1 cup of buttermilk, 1 large egg, and 2 teaspoons of red liquid food coloring until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
- Scoop about 1/4 cup of the muffin batter into each muffin cup, filling them about halfway. Then, add a generous dollop of the cream cheese filling in the center of each muffin. Top with another scoop of muffin batter until the cups are about 3/4 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the muffin comes out clean (except for the cream cheese filling).
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy your beautiful Red Velvet Cream Cheese Muffins warm or at room temperature!
Notes
- For a festive touch, add chocolate or white chocolate chips to the batter.
- Store cooled muffins in an airtight container at room temperature for up to 2 days.
- These muffins can also be frozen for up to 3 months; just thaw before serving.
