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.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
Reheat refrigerated muffins in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes. Reheat frozen muffins from frozen in a 300°F oven for 10-15 minutes.
