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Homemade Red Velvet Cream Cheese Muffins photo

Red Velvet Cream Cheese Muffins

These Red Velvet Cream Cheese Muffins are a decadent treat! Moist muffins topped with a luscious cream cheese filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 4 ounces brick-style cream cheese softened
  • 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

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it with cooking spray.
  2. 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.
  3. 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!
  4. 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.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
  6. 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.
  7. 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).
  8. 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.