Red Velvet Muffins
Serves 12
15 mins prep
15 mins cook
30 mins total
These red velvet muffins are soft, fluffy, easy to make, and filled with a gooey cream cheese filling. They come together in one bowl and you don’t need an electric mixer. The filling is made from four ingredients and comes together in no time. They're the perfect muffin for breakfast, brunch, or snacking.
2 servings
Muffin batter
Filling
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Muffin batter
In a large bowl, whisk eggs and sugar until thickened. Add melted cooled butter and oil. Whisk until combined.
⅕ 2 large eggs⅕ 1 granulated sugar⅕ ¼ butter⅕ ¼ vegetable oilAdd vinegar, buttermilk, salt, vanilla extract, and whisk. Add as much gel food colouring as you need to make it bright red. I added about half a teaspoon. Whisk until fully combined.
⅕ 1 vinegar⅕ 1 buttermilk⅕ ¼ sea salt⅕ 1 pure vanilla extractRed gel food colouringSift flour, baking powder, baking soda, and cocoa powder right into the same bowl. Fold until a thick batter forms.
⅕ 2 all purpose flour⅕ 2 baking powder⅕ ¼ baking soda⅕ ⅓ cocoa powderPreheat oven to 390°F (200°C). Prepare muffin tin by lining the cups with muffin liners (I used jumbo but you can use regular - reduce baking time by 2 minutes). While the oven preheats, let the batter rest for 15 minutes in the fridge. This helps the batter thicken and gives the muffins a more even texture.
Scoop the muffin batter into the lined muffin tins, filling them ¾ of the way up. Sprinkle with chocolate chips. Bake for 13-15 minutes in preheated oven. A toothpick inserted into the middle should come out mostly clean with a few crumbs attached.
⅕ ½ mini chocolate chipsLet the muffins cool until room temperature. Make the filling while it cools.
Filling
Combine cream cheese and powdered sugar in a large bowl. Whisk together until smooth.
⅕ 6 cream cheese⅕ ½ powdered sugarAdd vanilla extract and whisk. Add heavy whipping cream a tablespoon at a time until you get a creamy and thick consistency. Transfer to a resealable bag or piping bag.
⅕ ½ pure vanilla extract⅕ 4 heavy whipping cream
Assembly
Take a chopstick, skewer, or the back of a spoon and poke it halfway through the middle of a muffin. Twist it around to make an opening for the filling.
Cut the end off the resealable bag or piping bag and insert the tip all the way down into muffin. Squeeze in as much filling as you can while lifting the bag with the filling out of the muffin.
