Introduction
There’s something truly magical about red velvet treats, and these Red Velvet Cream Cheese Muffins are no exception! With their vibrant color and rich flavor, they bring a little touch of elegance to your breakfast or snack time. Each bite delivers a moist, tender muffin that hides a delightful surprise of sweet, creamy cream cheese filling. Perfect for sharing, these muffins are sure to impress anyone lucky enough to indulge. Let’s dive into this delicious adventure of baking!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cream cheese filling)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to make clean up a breeze.
- In a large mixing bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, beat the egg, buttermilk, vegetable oil, vanilla extract, and red food coloring together until smooth and uniform.
- Gently pour the wet mixture into the dry ingredients. Stir just until combined; a few lumps are perfectly okay—overmixing can lead to a dense texture.
- In another bowl, using a hand mixer or a whisk, blend the softened cream cheese, powdered sugar, and vanilla extract until it’s luxuriously smooth and creamy.
- Fill each muffin cup halfway with the velvety red batter you’ve just created.
- Carefully spoon a tablespoon of the cream cheese mixture on top of the batter in each cup, allowing the creamy goodness to sit right in the center.
- Gently cover the cream cheese layer with more red velvet batter, filling each cup until they are about 2/3 full.
- Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean, promising a tender muffin.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, filling your kitchen with a sweet aroma.
Notes or Tips
For an even more decadent treat, consider adding chocolate chips to the batter! Just fold in a handful before filling the muffin cups. These muffins store wonderfully in an airtight container for up to three days. If you prefer, you can also freeze them for later enjoyment—just let them thaw at room temperature when you’re ready to indulge!
Cooking Techniques
Mastering the art of muffin making is all about understanding your ingredients and techniques. Make sure to accurately measure your flour—spooning it into your measuring cup and leveling off with a knife helps avoid a dry muffin. Also, remember not to overmix the batter; a few lumps are fine! This ensures your muffins stay soft and tender. Lastly, letting your muffins cool in the tin for a bit helps them set without sticking to the liners.
FAQ
Can I make these muffins dairy-free?
Absolutely! Substitute the buttermilk with any plant-based milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity.
What can I use instead of cream cheese?
If you’re looking for a lighter option, you could use Greek yogurt mixed with a bit of sweetener. It won’t be quite the same in flavor, but will provide a nice tang!
Conclusion
These Red Velvet Cream Cheese Muffins are more than just a pretty face; they’re rich, delicious, and inviting. Whether served at a brunch gathering, a special occasion, or even just as an afternoon snack, they’re bound to steal the show. Enjoy the joy of baking and delight in each and every bite of these wonderfully whimsical muffins!