Red Velvet Muffins

Cream cheese is the secret ingredient that makes these Red Velvet Muffins extra moist and tender. This is the perfect breakfast for red velvet lovers!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 337kcal

Author Deborah Harroun

Ingredients

Muffins:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar divided
4 teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil or another neutral cooking oil
2/3 cup buttermilk
1/2 cup unsweetened cocoa powder
2 eggs slightly beaten
1 tablespoon red food coloring*
8 oz cream cheese softened

Topping:

1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons butter cut into cubes

Instructions

Preheat the oven to 375ºF. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.
In a large bowl, mix together the flour, 1 cup of the sugar, the baking powder, and the salt.
2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt
In another bowl, mix together the oil, buttermilk, cocoa, eggs, and food coloring.
1 cup vegetable oil, 2/3 cup buttermilk, 1/2 cup unsweetened cocoa powder, 2 eggs, 1 tablespoon red food coloring*
Combine the wet ingredients and the dry ingredients together just until moistened.
In a small bowl, beat the cream cheese and the remaining 1/2 cup of sugar together. Fold the cream cheese mixture into the muffin batter, being careful to not overmix.
8 oz cream cheese
Divide the batter between the prepared muffin tins.
In another bowl, mix together the 1/2 cup of sugar and the 1/4 cup of flour. Add the butter and cut in using a pastry cutter or a fork until the mixture resembles coarse crumbs. Sprinkle the crumb mixture evenly over the muffins.
1/2 cup granulated sugar, 1/4 cup all-purpose flour, 2 tablespoons butter
Bake the muffins in the preheated oven until a toothpick inserted in the center comes out clean, about 17-20 minutes.

Notes

*I use liquid food coloring because that is what I keep on hand, but you can also use gel food coloring. If you use gel, you will need a lot less. I would start with several drops and add until you have the color that you want.

This is slightly adapted from the recipe that I originally published here in 2013 (and in my cookbook). The only changes are that I made 18 muffins instead of 24 and cut the streusel topping in half.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition