RED VELVET MUFFINS RECIPE
Red Velvet Muffins: Cream cheese swirls, perfect flavor.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 12 muffins
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Buttermilk
- Vegetable oil
- Large egg
- Vanilla extract
- Red gel food coloring
- White vinegar
- Cream cheese
- Granulated sugar
- Large egg yolk
- Vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners; if you prefer, you can lightly grease the muffin tin instead. In a large bowl, whisk together the dry ingredients for the muffins: the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps and everything is well combined. In a separate medium bowl, whisk together the wet ingredients: the buttermilk, vegetable oil, large egg, vanilla extract, red gel food coloring, and white vinegar. The vinegar reacts with the baking soda to give the muffins their signature rise and tenderness. Once thoroughly mixed, pour the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix. Overmixing will develop the gluten in the flour, leading to tough muffins, and we want these to be incredibly tender and moist. A few streaks of flour are perfectly fine; the batter will be somewhat thick and a gorgeous deep red.
- For the luscious cream cheese swirl, ensure your cream cheese is softened at room temperature; this is crucial for a smooth, lump-free mixture. In a small bowl, combine the softened cream cheese, granulated sugar, large egg yolk, and vanilla extract. Beat these ingredients together with a whisk or an electric mixer on low speed until the mixture is completely smooth and creamy, with no traces of lumps. The consistency should be thick but spreadable, resembling a silky light frosting. This rich, tangy filling will bake beautifully into the muffins, providing a wonderful counterpoint to the red velvet base.
- Divide about two-thirds of the red velvet batter evenly among the prepared muffin cups, filling each about half full. Next, spoon a generous tablespoon of the prepared cream cheese mixture directly on top of the red velvet batter in each cup. With a small knife or a toothpick, gently swirl the cream cheese into the red velvet batter, creating beautiful marbled patterns. Be careful not to overmix; you want distinct swirls, not a fully incorporated batter. Top each muffin with the remaining red velvet batter, distributing it evenly over the cream cheese layer. Don’t worry if the swirls aren’t perfect; they will look wonderfully rustic and inviting once baked. Place the filled muffin tin into the preheated oven. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out with only moist crumbs attached (not wet batter). The initial high heat creates a beautiful domed top. Remove from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These Red Velvet Cream Cheese Muffins capture enchantment perfectly. Imagine biting into a muffin that’s incredibly moist, boasts a subtle cocoa flavor with intriguing tang, and is swirled with a rich, creamy baked cheesecake filling. It’s not just a muffin; it’s a dessert experience, a little moment of luxury in every bite. The vibrant crimson hue, contrasted with the creamy white of the cheesecake, makes these a feast for the eyes as well as the palate, promising a delightful treat that’s both comforting and sophisticated.