Red Velvet Cream Cheese Muffins
Deliciously vibrant Red Velvet Cream Cheese Muffins filled with a surprising creamy center, perfect for any occasion.
Ingredients
Muffin Batter
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup canola oil
- ⅓ cup buttermilk
- 2 tablespoons natural cocoa powder
- 2 teaspoons red liquid food coloring
- 4 ounces cream cheese (softened)
Crumb Topping
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter (diced)
Instructions
Preparation
- Gather all your ingredients and ensure the cream cheese is softened at room temperature. Preheat your oven to 375°F and prepare a non-stick muffin pan by greasing it lightly or lining it with muffin liners.
- In a medium bowl, mix granulated sugar and all-purpose flour for the crumb topping. Cut in the diced butter until the mixture resembles coarse crumbs. Set aside.
- In another bowl, blend softened cream cheese with sugar until smooth. Optionally, add a drop of vanilla extract. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, canola oil, buttermilk, cocoa powder, and red food coloring until thoroughly mixed.
- Carefully combine the wet and dry mixtures until just moistened, being gentle to avoid overmixing.
Filling and Baking
- Gently fold the cream cheese mixture into the muffin batter.
- Spoon the muffin batter into the prepared muffin pan, filling each cup about two-thirds full.
- Sprinkle the crumb topping generously over the muffin batter.
- Bake in the preheated oven for 17 to 19 minutes, checking for doneness with a toothpick.
Notes
To store, keep in an airtight container for up to two days at room temperature or up to a week in the refrigerator. Freezing is also an option, lasting up to three months.