Red Velvet Muffins

5 from 3 votes

This Red Velvet Muffins recipe has it all - A rich muffin with great taste and texture, a cream cheese filling, and a crunchy sugar crust!

Prep Time15

Cook Time25

Chill time1

Total Time1 40

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: Muffins

Calories: 296kcal

Author: Marie Porter

Whisk the softened cream cheese until smooth and creamy.
Add sugar and vanilla extract, stir to combine.
Chill in the fridge or freezer, while you make the muffin batter. (Overnight is great!)

Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Set aside.
In another bowl, combine eggs, buttermilk, melted butter, vanilla extract, and a good amount of red food colouring. Add egg mixture all at once to the flour mixture.
Stir just until moistened (batter should be lumpy.)
Spoon batter into muffin cups, filling each about ⅓ full.
Divide the filling between the muffin tins, aiming for a general tablespoon of filling in the center of each - leaving room around it.
Divide the remaining batter between the muffin cups, allowing the batter to fully encase the filling.
Finally, generously sprinkle the tops of the muffins with coarse sugar.
Bake in a 375 degree F oven for 22 to 25 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
(Note: Only insert it about ⅓ of the way down. If you hit cream cheese, it’ll be wet no matter how done it is!)
Cool in muffin cups on a wire rack for 5 minutes, before serving

The colder your cream cheese mixture, the better.

As photographed, ours was more liquid than it needed to be, as we had to use a tub rather than a brick, and didn’t let it chill very long.

The colder / more solid the cream cheese, the more uniform the filling area - less risk of spreading, weird shapes, etc.