Oh my goodness, let me tell you about these red velvet muffins! When you bite into one, you’ll be greeted with a moist and tender crumb that just melts in your mouth. The subtle hint of cocoa adds that perfect touch of richness, and don’t even get me started on the cream cheese surprise in the center—it’s like a little treasure waiting for you! This recipe is so special to me because it’s a delightful twist on the classic red velvet cake, and I remember making these with my grandmother in her cozy kitchen, surrounded by the smell of baking. Trust me, once you try these muffins, you’ll want to whip up a batch for every occasion—breakfast, brunch, or just because you deserve a treat! So, let’s dive in and make some magic happen in your kitchen!
Ingredients List
- 1 ½ cups all-purpose flour – This is your base, giving structure to our muffins.
- 1 cup granulated sugar – For that sweet touch that balances the cocoa.
- 1 teaspoon baking powder – This helps the muffins rise beautifully.
- 1 teaspoon baking soda – A little extra lift and helps with the color.
- ½ teaspoon salt – Just enough to enhance all those lovely flavors.
- 1 tablespoon cocoa powder – Adds a subtle chocolate flavor that pairs perfectly with the red velvet.
- 1 cup vegetable oil – Keeps the muffins moist and tender; trust me, you don’t want to skimp on this!
- 1 cup buttermilk – This adds a nice tanginess and ensures a soft texture.
- 2 large eggs – They help bind everything together and add richness.
- 2 tablespoons red food coloring – This makes our muffins that gorgeous red color we all love.
- 1 teaspoon vanilla extract – A splash of vanilla brings out the sweetness.
- ½ cup cream cheese, softened – This is the star of the show, creating that creamy surprise in the middle!
How to Prepare Red Velvet Muffins
Preheat and Prepare
First things first, let’s get that oven preheated to 350°F (175°C). This is key for perfect baking! While that’s warming up, line a muffin tin with some cute paper liners. This not only makes for easy cleanup but also adds a lovely touch to your muffins!
Mix Dry Ingredients
In a large mixing bowl, combine 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 tablespoon of cocoa powder. Whisk these dry ingredients together until they’re well blended. This helps everything mix evenly and ensures your muffins rise perfectly!
Combine Wet Ingredients
In another bowl, whisk together 1 cup of vegetable oil, 1 cup of buttermilk, 2 large eggs, 2 tablespoons of red food coloring, and 1 teaspoon of vanilla extract. Make sure you mix this well—this is what makes your muffins moist and flavorful. The vibrant red color will start to shine through, and you’ll feel the excitement building!
Combine Wet and Dry Mixtures
Now, it’s time to bring the two mixtures together! Gently pour the wet ingredients into the bowl with the dry ingredients. Carefully fold them together until just combined—don’t overmix! You want to avoid tough muffins, so a few lumps are totally okay. Just be gentle and loving with your batter!
Fill Muffin Cups
Grab your prepared muffin tin and start filling each cup about ¾ full with the batter. I like to use an ice cream scoop for this—it keeps things neat and even! You want enough room for the muffins to rise without overflowing.
Add Cream Cheese Center
Now comes the exciting part! Take your softened cream cheese and drop a small spoonful right into the center of each muffin. Don’t worry about making it perfect; just make sure it’s nestled into the batter. This is where the magic happens, and you’ll love that creamy surprise when you bite in!
Baking Time
Pop your muffin tin into the oven and bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready! Once they’re baked to perfection, let them cool in the pan for a few minutes, then transfer them to a wire rack. Allow them to cool completely before serving, but I won’t blame you if you sneak a warm one for yourself—just be careful, they’re hot!
Nutritional Information
Before we dive into the deliciousness, I want to give you a little heads-up! Nutrition information can vary based on the ingredients you use and their brands, so keep that in mind. Here’s a general idea of what you can expect per muffin:
- Calories: 210
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
So, there you have it! These red velvet muffins are a sweet treat, and while they’re indulgent, they’re definitely worth it every now and then. Enjoy every bite guilt-free!
FAQ Section
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can substitute it with regular milk. Just add a tablespoon of lemon juice or vinegar to the milk and let it sit for about 5 minutes to mimic the tangy flavor of buttermilk.
What can I do if I don’t have red food coloring?
No worries! You can use beet juice or a few tablespoons of pomegranate juice as a natural alternative. Just keep in mind that it might slightly change the flavor and color.
How do I know when my muffins are done baking?
The best way to check is to insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready to come out of the oven! If it’s still gooey, pop them back in for a couple more minutes.
Can I freeze these red velvet muffins?
Yes! These muffins freeze wonderfully. Just make sure they’re completely cooled, then wrap them tightly in plastic wrap or store them in an airtight container. They’ll be good for up to 2 months. When you’re ready to enjoy, just thaw them at room temperature or pop them in the microwave for a few seconds!
What’s the best way to store leftover muffins?
Store your red velvet muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, it’s better to refrigerate them. Just remember to let them come back to room temperature before serving for the best texture!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for those busy mornings or last-minute gatherings!
- Deliciously moist with a delightful hint of cocoa that’ll keep you coming back for more.
- Surprise creamy center with cream cheese that adds an extra layer of indulgence.
- Vegetarian-friendly, making it suitable for a variety of dietary preferences.
- Great for sharing at parties, brunches, or simply enjoying on your own with a cup of coffee.
- Can be made ahead and frozen, so you can always have a sweet treat on hand!
Tips for Success
Alright, let’s make sure your red velvet muffins turn out absolutely perfect! Here are some of my best tips to avoid any pitfalls and ensure you’ve got the most delicious batch ever.
- Measure Carefully: Baking is a science, so make sure to measure your ingredients accurately! Too much flour can make your muffins dense, while too little can leave them flat. I always use a kitchen scale for the best results, but if you’re using cups, spoon the flour into the measuring cup and level it off with a knife.
- Don’t Overmix: When combining your wet and dry ingredients, remember to mix just until combined. Overmixing can lead to tough muffins, and we want them light and fluffy. A few lumps are totally fine!
- Room Temperature Ingredients: For the best texture, let your eggs and cream cheese sit at room temperature for about 30 minutes before mixing. This helps them blend more smoothly into the batter.
- Check for Doneness: Oven temperatures can vary, so keep an eye on your muffins as they bake. Start checking them at around 18 minutes. Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re good to go!
- Cool Properly: After baking, let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set up nicely and prevents them from becoming soggy.
- Experiment with Flavor: Want to mix things up? Try adding a sprinkle of chocolate chips or nuts to the batter for added texture and flavor. You could even swirl in some extra cream cheese for a more decadent treat!
With these tips in your back pocket, you’ll be a red velvet muffin pro in no time! Happy baking!
Storage & Reheating Instructions
Once you’ve baked your delicious red velvet muffins and indulged in a couple (or more—I won’t judge!), you might be wondering how to store the leftovers. Here’s the scoop!
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. Just make sure they’re completely cooled before sealing them up! If you want to keep them for a longer period, you can refrigerate them for up to a week. Just remember, they’re best enjoyed at room temperature, so let them sit out for a bit before you dive in!
If you want to get ahead of the game, these muffins also freeze beautifully! Wrap each muffin tightly in plastic wrap or place them in a freezer-safe bag, and they’ll be good for up to 2 months. When you’re ready for a treat, simply thaw them at room temperature or pop them in the microwave for about 10-15 seconds. They’ll warm up nicely, and you’ll feel like you just pulled them out of the oven!
So, whether you’re savoring them fresh or reheating from the freezer, you’re in for a delightful red velvet experience every time!
Imprimer
Red velvet muffins that melt hearts with creamy surprise
- Temps Total: 35 minutes
- Rendement: 12 muffins 1x
- Alimentation: Végétarien
Description
Deliciously moist red velvet muffins with a hint of cocoa and cream cheese.
Ingrédients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- ½ cup cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together oil, buttermilk, eggs, food coloring, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Fill muffin cups ¾ full with batter.
- Drop a small spoonful of cream cheese in the center of each muffin.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store muffins in an airtight container.
- Can substitute buttermilk with regular milk.
- Optional: sprinkle with powdered sugar before serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Baking
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 210
- Sucre: 12g
- De Sodium: 200mg
- La graisse: 10g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 7g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: red velvet muffins, baking, dessert
