Description
Soft, moist Red Velvet Cream Cheese Muffins with a creamy center, perfect for breakfast, snacks, or dessert. Easy to make with simple pantry ingredients.
Ingredients
Scale
Red Velvet Muffin Batter:
- 2 cups all-purpose flour (sifted)
- 1 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp red food coloring (optional, for traditional red color)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1 tsp vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese (softened to room temperature)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Mini chocolate chips or sprinkles for decoration
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, mix dry ingredients. In another bowl, combine wet ingredients. Fold wet into dry until smooth.
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Fill muffin cups halfway with red velvet batter, add 1 tbsp cream cheese filling, then cover with remaining batter.
- Bake 18–22 minutes until a toothpick comes out clean (avoid piercing cream cheese). Cool 5 minutes, then transfer to a wire rack.
Notes
Use room-temperature ingredients for best results.
Don’t overmix the batter to keep muffins soft.
Muffins can be stored at room temperature for 2 days or frozen for 2–3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins