Red Velvet Cream Cheese Muffins
Delightfully soft and moist muffins with a rich cream cheese filling, perfect for special occasions or a cozy snack.
Ingredients
For the Muffins
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup buttermilk
- 2 tablespoons cocoa powder
- 2 teaspoons red food coloring
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar for filling
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar for crumb topping
- 2 tablespoons unsalted butter, diced into cubes
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Prepare a non-stick muffin pan by greasing it or lining it with muffin liners.
- In a medium bowl, combine granulated sugar and flour for the crumb topping. Cut in the diced butter until the mixture becomes crumbly. Set aside.
- In another bowl, mix the softened cream cheese with sugar until smooth and creamy. Set aside.
Making the Muffin Batter
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, canola oil, buttermilk, cocoa powder, and red food coloring until well combined.
- Gently fold the wet ingredients into the dry ingredients until just moistened.
- Fold in the cream cheese mixture carefully to maintain some swirls.
Baking
- Fill each muffin cup about two-thirds full with the batter.
- Sprinkle the crumb topping on each muffin.
- Bake for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
These muffins are best enjoyed fresh out of the oven. They can be served warm with whipped cream or powdered sugar. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for longer storage.