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