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Red Velvet Cream Cheese Muffins Recipe

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Red Velvet Cream Cheese Muffins are a decadent and visually stunning treat, perfect for breakfast, dessert, or any time you want to indulge. These muffins combine the classic flavors of red velvet with a creamy, tangy cream cheese filling for a bakery-worthy result.

Why You’ll Love This Recipe

  • Decadent Flavor: The rich cocoa and cream cheese filling make each bite irresistible.
  • Perfectly Moist: These muffins have a soft, tender crumb that stays moist.
  • Beautiful Presentation: The red velvet color and cream cheese swirl create a striking look.
  • Easy to Make: Simple steps and accessible ingredients make this recipe approachable for all skill levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Muffins:

  • All-purpose flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Buttermilk
  • Vegetable oil
  • Eggs
  • Red food coloring
  • Vanilla extract

Cream Cheese Filling:

  • Cream cheese (softened)
  • Granulated sugar
  • Egg yolk
  • Vanilla extract

Directions

this recipe
  1. Preheat the Oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Prepare the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Mix the Wet Ingredients: In another bowl, combine sugar, buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
  5. Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Assemble the Muffins: Fill each muffin liner halfway with the red velvet batter. Add a spoonful of cream cheese filling to the center, then top with more batter, filling the liners about ¾ full. Swirl lightly with a toothpick if desired.
  7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the muffin (away from the cream cheese) comes out clean.
  8. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

  • Servings: Makes about 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Chocolate Chips: Fold mini chocolate chips into the batter for added texture.
  • Nutty Touch: Sprinkle chopped pecans or walnuts on top before baking.
  • Cinnamon Swirl: Add a dash of cinnamon to the cream cheese filling for a warm, spicy twist.
  • Gluten-Free: Use a gluten-free all-purpose flour blend to make these muffins celiac-friendly.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in the fridge for up to 5 days due to the cream cheese filling.
  • Freezer: Freeze muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
  • Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

1. Can I use natural food coloring?

Yes, natural food coloring like beet powder can be used, though the color may be less vibrant.

2. What if I don’t have buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

3. Can I make mini muffins with this recipe?

Yes, adjust the baking time to 12-15 minutes for mini muffins.

4. How do I prevent the cream cheese filling from sinking?

The batter should be thick enough to support the filling. If it’s too runny, refrigerate it for 10-15 minutes before assembling.

5. Can I use oil instead of butter?

This recipe already uses oil for extra moisture, but melted butter can be substituted if desired.

6. How do I make the red velvet color brighter?

Use gel food coloring for a more vibrant hue.

7. Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the creamiest texture and best flavor.

8. Can I double the recipe?

Absolutely! Double the ingredients to make 24 muffins, but keep the mixing times the same.

9. Can I skip the cream cheese filling?

Yes, the muffins are still delicious on their own, but the filling adds a delightful twist.

10. Are these muffins suitable for gifting?

Definitely! Wrap them in decorative liners or a gift box for a thoughtful and delicious present.

Conclusion

Red Velvet Cream Cheese Muffins are a show-stopping treat that’s as delicious as it is beautiful. With their moist red velvet base and luscious cream cheese filling, these muffins are sure to impress. Try this recipe today for a bakery-style indulgence you can make at home!

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Red Velvet Cream Cheese Muffins Recipe

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

These Red Velvet Cream Cheese Muffins are soft, moist, and filled with a creamy cheesecake center. Perfect for breakfast, dessert, or a sweet treat, they combine the classic red velvet flavor with a rich, tangy cream cheese swirl.

Ingredients

Units Scale
For the Muffins:
  • 1 3/4 cups (220g) all-purpose flour
  • 1/4 cup (25g) cocoa powder (unsweetened)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
For the Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Cream Cheese Filling:
  1. In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
2. Prepare the Muffin Batter:
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the melted butter and sugar until well combined. Add the eggs, buttermilk, vanilla extract, and red food coloring, whisking until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
3. Assemble the Muffins:
  1. Spoon about 2 tablespoons of muffin batter into each muffin cup.
  2. Add a generous teaspoon of the cream cheese filling to the center of each cup.
  3. Top with another tablespoon of muffin batter, ensuring the cream cheese is covered.
4. Bake:
  1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
5. Serve:
  • Enjoy the muffins warm, at room temperature, or chilled for a firmer cream cheese center.

Notes

  • For a deeper red color, adjust the food coloring as needed or use gel food coloring for vibrancy.
  • Store muffins in an airtight container in the refrigerator for up to 5 days.
  • Freeze muffins for up to 2 months; thaw at room temperature or warm in the microwave.

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