Is there anything more indulgent than the perfect combination of red velvet and cream cheese? The rich cocoa flavor of red velvet, swirled with sweet cream cheese and topped with a buttery crumb topping, creates a muffin that feels like a special occasion in every bite. Red Velvet Cream Cheese Muffins are not just desserts—they’re little moments of joy you can share with your family or savor quietly with your morning coffee.
Whether you’re baking these for a celebration, to impress guests, or just to treat yourself, this recipe will guide you through creating muffins that look and taste like they came straight from a bakery.
What Makes Red Velvet Cream Cheese Muffins So Special?
Red velvet is more than just a color—it’s a flavor all on its own. With its subtle cocoa undertones, a slight tang from buttermilk, and that iconic red hue, it’s no wonder red velvet is a favorite for cakes and cupcakes. When paired with cream cheese, the result is pure magic.
These muffins bring that luxurious red velvet flavor to the breakfast table or dessert platter, combining the decadence of a cupcake with the crumbly texture of a muffin. And let’s not forget the crumb topping, which adds a delightful crunch with every bite.
Ingredients for Red Velvet Cream Cheese Muffins
Before you dive into baking, gather all your ingredients. This recipe is divided into three parts: the crumb topping, the cream cheese mixture, and the muffin batter.
Crumb Topping
| Ingredient | Measurement |
|---|---|
| Granulated sugar | ½ cup |
| All-purpose flour | ¼ cup |
| Unsalted butter (cubed) | 2 tablespoons |
Cream Cheese Mixture
| Ingredient | Measurement |
|---|---|
| Brick-style cream cheese (softened) | 4 ounces |
| Granulated sugar | ¼ cup |
| Vanilla extract | ½ teaspoon |
Muffins
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1 ¼ cups |
| Granulated sugar | ½ cup |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Large egg | 1 |
| Canola or vegetable oil | ½ cup |
| Buttermilk | ⅓ cup |
| Unsweetened cocoa powder | 2 tablespoons |
| Red liquid food coloring | 2 teaspoons |
Pro Tip: Use natural cocoa powder for the classic red velvet flavor, and make sure your cream cheese is at room temperature for smooth mixing.
Step-by-Step Instructions for Baking Red Velvet Cream Cheese Muffins
1. Preheat Your Oven
Preheat your oven to 375°F (190°C). Prepare a 12-cup regular muffin pan by spraying it well with floured non-stick spray or by greasing and flouring each cavity. Avoid using muffin liners if you want a professional bakery-style look.
2. Make the Crumb Topping
In a medium bowl, combine the granulated sugar and flour. Using two forks or a pastry cutter, cut in the butter cubes until the mixture resembles coarse crumbs. Set this topping aside—you’ll use it to sprinkle over the muffins before baking.
3. Prepare the Cream Cheese Mixture
In another medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with a handheld electric mixer until smooth and creamy. If you don’t have a mixer, a whisk works just as well with a bit of elbow grease! Set the mixture aside.
4. Combine the Dry Ingredients for the Muffins
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure the dry ingredients are well mixed to ensure even distribution in the batter.
5. Mix the Wet Ingredients
In a separate medium bowl, whisk together the egg, oil, buttermilk, cocoa powder, and red liquid food coloring. The batter will take on that signature red velvet hue as you mix.
6. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just moistened. The batter will be thick, and it’s okay if a few lumps remain. Overmixing will make the muffins dense instead of fluffy.
7. Fold in the Cream Cheese Mixture
Gently fold the cream cheese mixture into the muffin batter. Be careful not to overmix—you want streaks of cream cheese running through the batter for that beautiful swirl effect.
8. Fill the Muffin Pan
Spoon the batter into the prepared muffin pan, filling each cavity about two-thirds full. Sprinkle the crumb topping evenly over each muffin.
9. Bake the Muffins
Place the muffin pan in the preheated oven and bake for 17 to 19 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs but no batter.
10. Cool and Serve
Allow the muffins to cool in the pan for about 10 minutes, or until firm enough to handle. Transfer them to a wire rack to cool completely before serving.
Serving and Storing Your Muffins
- Serving Suggestions: These muffins are perfect on their own but pair wonderfully with a hot cup of coffee or tea. For an extra treat, drizzle melted white chocolate over the top before serving.
- Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days. You can refrigerate them if you prefer, though they’re best enjoyed at room temperature. For longer storage, freeze them for up to 4 months.
Tips for Perfect Red Velvet Cream Cheese Muffins
- Don’t Overmix: Stirring the batter too much can make the muffins dense. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Bring your cream cheese, egg, and buttermilk to room temperature for smoother mixing.
- Even Filling: Use a cookie scoop to portion the batter evenly into the muffin cups.
- Test for Doneness: Check the muffins a minute or two early to avoid overbaking.
- Add More Red: If you want a deeper red color, feel free to add an extra drop or two of food coloring.
Nutritional Information
Here’s an approximate nutritional breakdown for one muffin:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 281 |
| Carbohydrates | 34g |
| Protein | 3g |
| Total Fat | 15g |
| Saturated Fat | 4g |
| Sodium | 219mg |
| Sugar | 22g |
Frequently Asked Questions (FAQ)
1. Can I use cupcake liners instead of greasing the pan?
Yes, you can use cupcake liners, but greasing the pan gives the muffins a professional, bakery-style look.
2. Can I substitute the buttermilk?
If you don’t have buttermilk, mix ⅓ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I make these muffins ahead of time?
Absolutely! You can bake them a day in advance. Store them in an airtight container and enjoy them the next day.
4. Can I make mini muffins with this recipe?
Yes, simply use a mini muffin pan and reduce the baking time to 10-12 minutes.
5. Can I freeze these muffins?
Yes, these muffins freeze well. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 4 months.
6. What other toppings can I use?
If you want to switch things up, try sprinkling chopped pecans, white chocolate chips, or a light dusting of powdered sugar over the muffins before serving.
Final Thoughts: Bake a Batch of Joy
Red Velvet Cream Cheese Muffins are the perfect blend of indulgence and elegance, making them ideal for any occasion. Whether you’re baking them for a holiday, sharing them with friends, or treating yourself, these muffins are sure to bring smiles and satisfaction.
So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a batch of muffins that will make your kitchen smell like pure happiness.
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Red Velvet Cream Cheese Muffins: A Decadent Treat for Every Occasion
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
Description
Indulge in the perfect combination of rich red velvet and creamy sweetness with these Red Velvet Cream Cheese Muffins. Swirled with a luscious cream cheese filling and topped with a buttery crumb, these muffins are an irresistible treat for breakfast, dessert, or any special occasion.
Ingredients
For the Crumb Topping:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter (cubed)
For the Cream Cheese Mixture:
- 4 ounces brick-style cream cheese (softened)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Muffins:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/3 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons red liquid food coloring
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan or spray with floured non-stick spray. Avoid using liners for a bakery-style look.
- Make the Crumb Topping:
- In a medium bowl, mix the granulated sugar and flour. Cut in the cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cream Cheese Mixture:
- In another medium bowl, beat the softened cream cheese, sugar, and vanilla extract with a handheld mixer or whisk until smooth. Set aside.
- Combine the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix the Wet Ingredients:
- In a separate medium bowl, whisk the egg, oil, buttermilk, cocoa powder, and red food coloring until smooth and evenly colored.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick, and a few lumps are okay.
- Fold in the Cream Cheese Mixture:
- Gently fold the cream cheese mixture into the batter, creating swirls. Be careful not to overmix for the best texture.
- Fill the Muffin Pan:
- Spoon the batter into the prepared muffin pan, filling each cavity about two-thirds full. Evenly sprinkle the crumb topping over each muffin.
- Bake the Muffins:
- Bake in the preheated oven for 17-19 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool and Serve:
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.
Notes
- Take your time caramelizing the onions—it’s the key to the soup’s rich flavor.
- Use oven-safe bowls for broiling the cheese topping.
- Substitute Gruyère or mozzarella for Swiss or provolone if desired.
- Store the soup base (without the bread and cheese) in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop and Broiler
- Cuisine: French
