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Red Velvet Muffins with Cream Cheese Filling

Irresistibly Soft Red Velvet Muffins with Cream Cheese Filling

Indulge in Red Velvet Muffins with Cream Cheese Filling, a quick and visually stunning treat perfect for any occasion.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups cake flour Substitute with all-purpose flour by removing 2 tbsp per cup and adding cornstarch.
  • 2 tablespoons unsweetened cocoa powder Use unsweetened for balance.
  • 2 teaspoons baking powder Check for freshness.
  • 1 teaspoon baking soda Essential leavening agent.
  • ½ teaspoon salt Enhances flavors.
  • ½ cup unsalted butter For moisture and rich flavor.
  • ½ cup vegetable oil Adds moisture.
  • 1 cup brown sugar Offers sweetness and moisture.
  • 1 teaspoon vanilla extract Flavor enhancer.
  • 1 cup buttermilk Keeps muffins moist; substitute with milk mixed with vinegar if needed.
  • ½ cup heavy cream Whipped until soft peaks.
For the Cream Cheese Filling
  • 8 ounces cream cheese Can be flavored with vanilla.
  • ½ cup powdered sugar To sweeten filling.
For the Topping
  • 1 cup crumb topping ingredients Flour, sugar, and melted butter mixed.

Equipment

  • Mixing Bowl
  • Muffin Pan
  • whisk
  • Spatula
  • Hand mixer

Method
 

Prepare Cream Cheese Filling
  1. Beat cream cheese, egg yolk, and powdered sugar until smooth and creamy. Scoop into dollops and freeze.
Make Crumb Topping
  1. Mix flour, sugar, and melted butter using hands to create a pebble-like texture. Set aside.
Prepare Muffin Batter
  1. Cream together butter, oil, and brown sugar until light and fluffy. Add egg whites gradually.
Mix Dry Ingredients
  1. Sift together cake flour, cocoa powder, baking powder, baking soda, and salt until clump-free.
Combine Ingredients
  1. Alternately add dry ingredients and buttermilk to butter mixture, mixing gently until just combined.
Fold in Whipped Cream
  1. Whip heavy cream until soft peaks form. Carefully fold into muffin batter.
Fill Muffin Tin
  1. Line muffin pan, fill cups with batter, add cream cheese filling, then top with remaining batter.
Add Crumb Topping
  1. Sprinkle crumb topping generously over the muffin cups.
Bake
  1. Bake at 425°F for 6 minutes, then lower to 350°F for 18–22 minutes or until a toothpick comes out clean.
Cool
  1. Let muffins cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container. They can be kept at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.

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