Description
Delightfully soft and rich muffins with a tangy cream cheese center, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1–2 tablespoons red food coloring
- 4 ounces cream cheese, softened
- 1/4 cup sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, or grease it well with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- In another bowl, mix the oil, eggs, and buttermilk—blend well to create a smooth mixture. Stir in the food coloring until the batter turns a vibrant red.
- Combine the wet ingredients with the dry ingredients, stirring just until you see no streaks of flour. Be careful not to overmix!
- Prepare the cream cheese filling. In a separate bowl, blend softened cream cheese, sugar, and a splash of vanilla until smooth.
- Fill each muffin cup about halfway with the red velvet batter. Then, drop a tablespoon of cream cheese filling right into the center. Cover it with more red velvet batter; fill each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Best served warm; can be enjoyed plain or with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: red velvet, muffins, dessert, cream cheese, baking