Oh my goodness, let me tell you about these red velvet cream cheese muffins! The moment you pull them out of the oven, your kitchen fills with this irresistible smell that’s a delightful mix of cocoa and vanilla. I still remember the first time I made these beauties; I was hosting a brunch, and my friends couldn’t get enough of them! The vibrant color just pops, making them not only delicious but also a stunning centerpiece on any table. And that cream cheese frosting? Total game changer! It’s rich, tangy, and perfectly complements the soft, moist muffins. Trust me, once you take that first bite, the sweet and slightly tangy flavors will dance on your palate, leaving you craving more. These muffins are an absolute must-try for any dessert lover!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk (make sure it’s at room temperature for best results)
- 2 large eggs (preferably at room temperature)
- 2 tablespoons red food coloring (gel works best for vibrant color)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened (let it sit out for a bit to soften)
- 1/2 cup powdered sugar (sifted for a smoother frosting)
- 1 teaspoon vanilla extract for frosting
How to Prepare Red Velvet Cream Cheese Muffins
Alright, let’s get into the fun part—making these scrumptious red velvet cream cheese muffins! I promise this process is straightforward, and you’ll be so glad you took the time once you take that first bite. Here’s how to do it:
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This will help the muffins pop right out when they’re done baking!
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cocoa powder, and salt until well combined. This step is key to ensuring your muffins rise beautifully and have that perfect texture.
- In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. Make sure everything is blended well—it’s going to be a vibrant mixture!
- Now, gently fold the wet ingredients into the dry ingredients. Be careful not to overmix; you want the batter to be just combined, which helps keep your muffins light and fluffy.
- Next, fill each muffin cup about two-thirds full with the batter. Don’t worry if it gets a little messy; it’s all part of the fun!
- Pop them in the oven and bake for about 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Trust me, the smell will be heavenly!
- Once they’re baked to perfection, let the muffins cool completely in the pan for a few minutes, then transfer them to a wire rack. This cooling time is essential before you frost them; otherwise, the frosting might just melt away!
And there you have it! Simple, right? Just wait until you frost them, and you’ll be in muffin heaven!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of rich cocoa and sweet cream cheese frosting creates a heavenly taste that will have your taste buds singing!
- Easy to Make: Even if you’re not a baking pro, these muffins come together quickly with simple steps that anyone can follow.
- Stunning Presentation: The vibrant red color makes these muffins a showstopper at any gathering, perfect for celebrations or just a fun treat at home.
- Versatile Treat: Great for breakfast, brunch, or dessert, these muffins fit seamlessly into any occasion, making them a delightful addition to your recipe repertoire.
- Creamy Frosting: The luscious cream cheese frosting takes them over the top, adding a rich, tangy finish that perfectly complements the moist muffin base.
- Make Ahead and Freeze: You can whip up a batch ahead of time and freeze them—just frost right before serving for that fresh-baked taste!
Tips for Success
Before you dive into baking these delightful red velvet cream cheese muffins, here are some of my favorite tips to ensure they turn out perfectly every time. Trust me, these little nuggets of wisdom can make all the difference!
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps create a smoother batter and ensures even mixing, leading to fluffy muffins!
- Don’t Overmix: When combining wet and dry ingredients, mix just until everything is combined. Overmixing can lead to dense muffins, and nobody wants that!
- Use Fresh Baking Powder and Soda: Ensure your leavening agents are fresh for maximum rise. If they’re expired, your muffins might not rise as beautifully as they should.
- Check for Doneness: Every oven is different, so keep an eye on your muffins. Start checking at 18 minutes using a toothpick; it should come out clean or with just a few crumbs.
- Cooling Time is Key: Allow your muffins to cool in the pan for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy and helps maintain their structure.
- Frost When Cool: Make sure the muffins are completely cool before frosting. If they’re warm, the cream cheese frosting could melt away, and we don’t want that deliciousness to go to waste!
With these tips in your back pocket, you’re all set to impress friends and family with your baking skills. Happy baking!
Nutritional Information
When it comes to indulging in these fabulous red velvet cream cheese muffins, you might be curious about their nutritional breakdown. Here’s a rough estimate of what you can expect per muffin:
- Calories: 250
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, a little indulgence now and then is part of the joy of baking, right? Enjoy every delicious bite!
FAQ Section
Can I make these muffins without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. Voila! You’ve got buttermilk in a pinch.
What can I use instead of cream cheese for the frosting?
If you’re looking for a lighter option, you can use whipped cream or a yogurt-based frosting. Just keep in mind that the flavor will be a bit different, but it’ll still be delicious!
How do I store leftover red velvet cream cheese muffins?
Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just make sure to wrap them tightly to prevent freezer burn.
Can I add chocolate chips to the muffin batter?
Oh, yes! Chocolate chips would be a fantastic addition. Just fold in about 1 cup of semi-sweet chocolate chips into the batter before filling your muffin cups. It adds another layer of flavor that’s simply divine!
Why did my muffins sink in the middle?
Sinking can happen if the batter is overmixed or if the muffins are underbaked. Make sure to mix gently and keep an eye on the baking time. Trust me, they’ll rise beautifully if you follow the tips!
Storage & Reheating Instructions
Alright, so you’ve made these delightful red velvet cream cheese muffins, and now you’ve got some leftovers (if that’s even possible!). Here’s how to store them to keep that fresh-baked taste for as long as possible.
First off, make sure the muffins are completely cool before storing them. If they’re still warm, they can create moisture in the container, which can lead to sogginess—yikes! Once they’re cool, you can store them in an airtight container at room temperature for up to 3 days. I recommend placing a piece of parchment paper between layers if you stack them; this helps prevent them from sticking together.
If you want to keep them longer, you can freeze your muffins! Just wrap each muffin tightly in plastic wrap or aluminum foil and then place them in a freezer-safe bag. They’ll stay good for about 2 months. When you’re ready to enjoy, simply let them thaw in the refrigerator overnight or pop one in the microwave for about 20-30 seconds for a quick treat.
And remember, if you want to reheat them, just give them a brief spin in the microwave or a quick toast in the oven (about 5-10 minutes at 350°F or 175°C) to warm them up. This will revive that lovely soft texture and make the cream cheese frosting a little more melty—yum!
Now you can enjoy these beauties for days to come! Happy munching!
For more delicious recipes, check out this cream cheese herb dip or red velvet cheesecake bites!
Print
Red Velvet Cream Cheese Muffins: 5 Irresistible Secrets
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious red velvet muffins topped with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt.
- In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
- Combine wet and dry ingredients, mixing until just blended.
- Fill muffin cups 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let muffins cool completely before frosting.
- For frosting, beat cream cheese, powdered sugar, and vanilla until smooth.
- Frost cooled muffins and serve.
Notes
- Store muffins in an airtight container for up to 3 days.
- For best flavor, allow muffins to sit for a few hours before serving.
- Use gel food coloring for a richer color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: red velvet muffins, cream cheese muffins, dessert muffins
