Easy Red Velvet Muffins with Cream Cheese Swirl
Soft, bakery-style red velvet muffins with a light cocoa flavor and a rich cream cheese swirl. These moist muffins are easy to make and perfect for breakfast, brunch, or a sweet treat.
Equipment
- 12-cup Muffin Tin
Ingredients
For the Cream Cheese Swirl:
- 4 oz (113g) cream cheese softened (block style)
- ¼ cup (50g) powdered sugar or granulated sugar
- ½ teaspoon vanilla extract
For the Red Velvet Muffins:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tablespoon (10g) unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (175ml) buttermilk room temperature
- ¼ cup (60ml) neutral oil
- ¼ cup (60ml) melted butter
- 2 large eggs room temperature
- 1 teaspoon white distilled vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
Instructions
- Make the Swirl: In a small mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the sugar, buttermilk, oil, melted butter, egg, vinegar, vanilla, and red food coloring until well combined.
- Combine: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Do not overmix!
- Optionally, cover and let the muffin batter rest at room temperature for 20 minutes. Preheat your oven to 425°F (220°C) and line a 12 count muffin pan with paper liners or for taller muffins, use two muffin pans and only fill every other muffin cup.
- Fill and Swirl: Divide the batter evenly among the 12 muffin cups (they should be full almost all the way to the top). Drop about 1 tablespoon of the cream cheese mixture onto the center of each muffin. Use a toothpick to gently swirl the cream cheese into the red batter in a "figure-8" motion.
- Bake: Bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the heat to 350°F (177°C) and bake for another 13–15 minutes, or until a toothpick comes out clean.
- Cool: Allow muffins to cool in the pan for 5–10 minutes before transferring to a wire rack.
Notes
- Room Temp Matters: Ensure your buttermilk and egg are at room temperature to prevent the batter from curdling and to ensure a fluffy rise.
- Gel vs. Liquid: Use gel food coloring for the most vibrant red. Liquid coloring can water down the batter.
- Storage: Because of the cream cheese, store these in an airtight container in the refrigerator for up to 4 days.
- For extra height, rest the filled muffin pan for 30 minutes before baking.
Nutritional Information
Calories: 258kcalCarbohydrates: 37gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 302mgPotassium: 94mgFiber: 1gSugar: 21gVitamin A: 188IUCalcium: 80mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
