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Red Velvet Cream Cheese Muffins Recipe

Red Velvet Cream Cheese Muffins Recipe

A perfect balance of moist, decadent red velvet cake and a wonderfully tart cream cheese swirl, ideal for any occasion. These muffins are surprisingly simple to whip up and deliver a show-stopping dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Dessert, Muffins
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Muffins
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk at room temperature
  • ½ cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring
For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Equipment

  • Muffin Tin
  • Paper liners
  • Wire rack
  • Toothpick

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
  2. In a large bowl, whisk together the flour, ¼ cup granulated sugar, cocoa powder, baking soda, and salt. Ensure everything is well combined to distribute the leavening agents evenly.
    1 ½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, 1 large egg, white vinegar, 1 teaspoon vanilla extract, and red food coloring until the color is uniform and vibrant.
    1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 2 tablespoons red food coloring
  4. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to tough muffins.
  5. In a medium bowl, beat the softened cream cheese with the ¼ cup granulated sugar until smooth and creamy. Then, beat in the egg yolk and ½ teaspoon vanilla extract until fully incorporated and the mixture is luscious.
    8 ounces cream cheese, ¼ cup granulated sugar, ½ teaspoon vanilla extract
  6. Spoon about 2 tablespoons of the red velvet batter into each muffin liner, filling them about one-third full. Then, add a tablespoon of the cream cheese filling to the center of each. Top with another 1–2 tablespoons of red velvet batter, ensuring the cream cheese filling is mostly covered.
  7. Insert a toothpick or a small skewer into the batter and gently swirl it around to create a marbled effect with the cream cheese. Don't over-swirl, or the colors will blend too much.
  8. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.