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Red Velvet Muffins with Cream Cheese Filling

Indulgent Red Velvet Muffins with Cream Cheese Filling Magic

Delicious Red Velvet Muffins with Cream Cheese Filling that add luxury to any breakfast or snack!
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Cake Flour Substitute with all-purpose flour mixed with cornstarch
  • 1 tbsp Baking Powder Leavening agent
  • 1 tsp Baking Soda Works with buttermilk's acid
  • 1/2 tsp Salt Enhances flavor
  • 1 tbsp Cocoa Powder Adds depth of flavor
  • 1/2 cup Butter Softened and rich
  • 1/4 cup Vegetable Oil Keeps muffins moist
  • 3/4 cup Brown Sugar Adds sweetness
  • 1 tbsp Vanilla Extract Enhances flavor
  • 1 tbsp Red Velvet Emulsion For flavor and color
  • 1 cup Buttermilk Can substitute with milk and vinegar
For the Cream Cheese Filling
  • 8 oz Cream Cheese Softened
  • 1/2 cup Powdered Sugar Sweetens the filling
For the Crumb Topping
  • 1/4 cup Butter Softened
  • 1/2 cup Brown Sugar For sweetness
  • 1/2 cup All-Purpose Flour Base of the topping

Equipment

  • Mixing bowls
  • Muffin tin
  • Stand Mixer
  • Whisk
  • Spatula
  • Parchment paper
  • cooling rack

Method
 

Preparation
  1. Prepare Cream Cheese Filling by beating cream cheese, egg yolk, and powdered sugar until smooth. Scoop onto tray and freeze for 30 minutes.
  2. Make Crumb Topping by combining butter, brown sugar, and flour until crumbly. Set aside.
  3. Mix Muffin Batter by creaming butter, oil, and brown sugar until fluffy. Gradually add egg whites, then mix in vanilla and red velvet emulsion.
  4. Combine Dry Ingredients by whisking together flour, baking powder, baking soda, salt, and cocoa powder. Incorporate into wet mixture gradually.
  5. Incorporate Wet and Dry Ingredients by slowly adding buttermilk, alternating with dry ingredients. Fold in chocolate chunks or nuts if desired.
  6. Fold in Whipped Cream until soft peaks form, gently into muffin batter.
  7. Fill Muffin Pan by spooning batter into liners halfway, placing cream cheese filling in the center, and topping with remaining batter.
  8. Add Crumb Topping generously over each muffin liner.
  9. Bake at 425°F for 6 minutes, then reduce to 350°F for 18-22 minutes until a toothpick comes out clean.
  10. Cool in Pan for 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store muffins at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in microwave for a few seconds before serving.

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