Red Velvet Cream Cheese Muffins are a delightful treat that marries the iconic chocolatey tang of red velvet with the rich, luscious sweetness of cream cheese. This recipe is perfect for anyone seeking a visually stunning and incredibly delicious baked good, whether for a special occasion or just a delightful afternoon indulgence.
Key Ingredients for Red Velvet Cream Cheese Muffins
For the Red Velvet Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring (gel is best for vibrant color)
- ½ cup buttermilk, at room temperature
For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
How to Make Red Velvet Cream Cheese Muffins
These Red Velvet Cream Cheese Muffins are wonderfully easy to whip up, offering a burst of flavor and a gorgeous visual appeal that’s surprisingly simple to achieve. The creamy, tangy cream cheese swirl nestled within the moist, rich red velvet cake batter creates a truly satisfying bite. Ready in about 50 minutes, including prep and baking time, these muffins are a perfect indulgence.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Red Food Coloring: In a small bowl, whisk together the red food coloring and buttermilk until the color is uniform.
- Alternately Add Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
- Prepare the Cream Cheese Swirl: In a separate medium bowl, beat the softened cream cheese and ¼ cup granulated sugar until smooth. Beat in the egg yolk and ½ teaspoon vanilla extract until fully combined and no lumps remain.
- Assemble the Muffins: Spoon about two-thirds of the red velvet batter into the prepared muffin cups, filling each about halfway.
- Add Cream Cheese Mixture: Dollop about a tablespoon of the cream cheese mixture into the center of each muffin cup, on top of the red velvet batter.
- Top with Remaining Batter: Spoon the remaining red velvet batter over the cream cheese dollops, covering them completely and filling the muffin cups about three-quarters full.
- Create the Swirl (Optional but Recommended): Insert a toothpick or skewer into the batter and gently swirl it through the cream cheese and red velvet layers to create a marbled effect.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Red Velvet Cream Cheese Muffins
You’ll absolutely adore these Red Velvet Cream Cheese Muffins for their incredible balance of rich, moist red velvet cake and a decadent, tangy cream cheese swirl. This delightful combination creates a taste sensation reminiscent of a classic red velvet cake but in a perfectly portioned, crowd-pleasing muffin form. The vibrant red hue and the creamy, slightly sweet swirl make these muffins a showstopper for any gathering, offering a visually appealing treat that’s just as delicious as it looks. Plus, making them at home means you can enjoy this gourmet experience for a fraction of the cost of bakery-bought versions, ensuring premium flavor without the premium price tag.
The easy-to-follow steps ensure that even novice bakers can achieve bakery-quality results, making them a stress-free addition to your baking repertoire. Imagine the joy of pulling these beauties from your oven, filling your home with their inviting aroma! Don’t hesitate; treat yourself and your loved ones to these extraordinary muffins today.
Storing and Reheating Tips
Proper storage ensures your delectable Red Velvet Cream Cheese Muffins remain fresh and delicious.
- Room Temperature: Cooled muffins can be stored in an airtight container at room temperature for up to 2 days. This is ideal for muffins you plan to eat within a short period.
- Refrigeration: For longer storage, place cooled muffins in an airtight container and refrigerate for up to 5 days. The cream cheese swirl may firm up slightly in the refrigerator.
- Freezing: To freeze, ensure muffins are completely cooled. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheating: To reheat refrigerated muffins, you can pop them in a microwave for 10-15 seconds, or warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through. For frozen muffins, you can thaw them overnight in the refrigerator before reheating, or reheat directly from frozen in a 300°F oven for 10-15 minutes.
Final Thoughts
Red Velvet Cream Cheese Muffins offer a delightful taste of decadence that’s surprisingly simple to achieve. These moist, flavorful muffins, with their signature swirl of tangy cream cheese, are a guaranteed hit for any occasion. Give them a try – you won’t be disappointed!
Red Velvet Cream Cheese Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 ½ teaspoons unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.¾ cup unsalted butter, softened, 1 ¾ cups granulated sugar
- Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract.1 teaspoon vanilla extract
- In a small bowl, whisk together the red food coloring and buttermilk until the color is uniform.2 tablespoons red food coloring (gel is best for vibrant color), ½ cup buttermilk, at room temperature
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.2 cups all-purpose flour, 1 ½ teaspoons unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup buttermilk, at room temperature
- In a separate medium bowl, beat the softened cream cheese and ¼ cup granulated sugar until smooth. Beat in the egg yolk and ½ teaspoon vanilla extract until fully combined and no lumps remain.4 ounces cream cheese, softened, ¼ cup granulated sugar, ½ teaspoon vanilla extract
- Spoon about two-thirds of the red velvet batter into the prepared muffin cups, filling each about halfway.
- Dollop about a tablespoon of the cream cheese mixture into the center of each muffin cup, on top of the red velvet batter.4 ounces cream cheese, softened
- Spoon the remaining red velvet batter over the cream cheese dollops, covering them completely and filling the muffin cups about three-quarters full.
- Insert a toothpick or skewer into the batter and gently swirl it through the cream cheese and red velvet layers to create a marbled effect.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.