These fluffy red velvet muffins with a cream cheese swirl are perfect for Valentine's Day or any special occasion. They have a beautiful red color and classic red velvet flavor with cocoa powder, buttermilk, and tangy cream cheese. They're a delicious breakfast treat for the red velvet lover in your life!
Red velvet is one of my favorite flavors. Its mild chocolate flavor and cream cheese frosting make it truly delicious. These red velvet muffins with a cream cheese swirl are fluffy muffins with a tender crumb. The topping adds so much richness, just like a classic red velvet cake.
These muffins are really similar to my small batch red velvet cupcakes and Oreo red velvet cupcakes. They have the same subtle cocoa flavor but have a denser crumb like this red velvet loaf cake, making them the perfect breakfast treat.
For more red velvet recipes, try red velvet thumbprint cookies, 6-inch red velvet cake, red velvet overnight oats, or no bake red velvet cheesecake.
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Why You'll Love This Recipe
- Moist muffins- These muffins are made with oil instead of butter, which creates a super moist crumb.
- Cream cheese swirl- What's red velvet without cream cheese? The tangy swirl complements the vanilla and chocolate flavors perfectly.
- Easy to make with simple ingredients- You do need a mixer for the cream cheese topping, but the muffin batter is mixed by hand with pantry staple ingredients.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- All purpose flour- Flour provides the structure for the muffins and creates a tender crumb. Measure it carefully using a kitchen scale or spooning it into the measuring cup and leveling it off. Too much flour can make muffins dense or dry.
- Cocoa powder- Cocoa powder adds a subtle hint of chocolate, part of the signature red velvet flavor. Use unsweetened natural cocoa powder for the best results. Dutch-processed cocoa powder works too for a richer chocolate flavor, but you'll need more food coloring to overpower the dark brown color.
- Granulated sugar- Sweetens the muffins and helps create a soft, moist texture by holding onto moisture. Don't reduce the sugar, as it plays an important role in the structure and flavor.
- Baking powder-ย Helps the muffins rise, giving them a fluffy texture. Always check the expiration date to make sure it's fresh; old baking powder may not be effective.
- Oil- Adds moisture and keeps the muffins soft and tender. Use a neutral oil like canola or vegetable oil.
- Eggs-ย Bind the ingredients together and add richness to the muffins. Use large eggs at room temperature for even mixing and a smooth batter.
- Buttermilk- Buttermilk adds a tangy flavor that enhances the red velvet flavor and activates the baking powder for a better rise. Make sure it's room temperature.
- Red gel food coloring- Gives the muffins their vibrant red color. Gel food coloring is best because it's more concentrated than liquid, so you to use less without changing the batter's consistency. You can usually find it at the grocery store or craft stores.
- Cream cheese- Creates the creamy, tangy swirl. Use full-fat cream cheese at room temperature so it's easy to mix. Cream cheese spread in a tub is too runny.
- Egg yolk- The egg yolk helps the cream cheese swirl set while baking. Separate the yolk carefully, ensuring no egg whites get mixed in for the best creamy consistency.
Ingredient Substitutions
- Oil substitute-ย You can use melted unsalted butter for a richer taste, but the muffins won't be as moist.
- Buttermilk substitute-ย An equal amount of plain kefir, Greek yogurt, or sour cream can be used instead of buttermilk. You can also make a homemade buttermilk substitute by combining ยฝ cup of milk with 2 tablespoons of white vinegar and letting it curdle.
Ingredient Additions
- Chocolate chips- Stir 1 cup of semi-sweet or white chocolate chips into the muffin batter before baking.
- Cream cheese frosting- Instead of a cream cheese swirl, whip up classic cream cheese frosting to spread on top of the cooled muffins. You can also cut out the center of the muffins to turn it into a cream cheese filling. Try this brown butter cream cheese frosting or white chocolate cream cheese frosting too.
- Crumb topping- Combine a few tablespoons of flour, sugar, and melted butter to make a streusel. Sprinkle it on top of the muffins before baking.
Helpful Equipment and Tools
Bake the muffins in a 12-well muffin pan lined with muffin cups or sprayed with nonstick baking spray.
Choose a light-colored metal pan. Avoid glass or silicone pans because they don't heat up evenly in the oven.
Step by Step Instructions
Before you start, line every other well of a muffin tin with paper liners and set aside. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Step 1: First, whisk the flour, cocoa powder, sugar, baking powder, and salt together in a medium bowl and set it aside.
Step 2: In a separate large bowl, whisk the oil, eggs, and vanilla extract together until well combined.
Then add the buttermilk and red food coloring, mixing well.
Step 3: Gently fold the dry ingredients into the bowl of wet ingredients with a rubber spatula until the dry streaks of flour just disappear. Don't overmix or the muffins will be gummy.
Set the bowl aside while you make the cream cheese swirl.
Step 4: Place cream cheese, sugar, and egg yolk in a separate medium-sized bowl. Beat the ingredients with an electric mixer on medium-high speed until smooth and creamy.
Step 5: Spoon muffin batter into the lined muffin tin, filling each of the muffin liners ยพ full. Then, add a teaspoon of the cream cheese mixture to each and swirl it into the batter with a toothpick. Sprinkle coarse sugar on top if desired.
Step 6: Bake the muffins at 425ยฐF (220ยฐC) for 5 minutes. Then lower the heat to 375ยฐF (190ยฐC) for 13-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the pan for 5-10 minutes so condensation doesn't form. Then transfer the red velvet muffins to a wire rack to cool completely and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Room temperature ingredients mix together easily and evenly for a smooth batter. They also help muffins rise more evenly.
- Let the batter rest. Resting the batter while making the cream cheese filling gives the flour time to hydrate and lets the baking powder get a head start for a higher rise.
- Fill every other muffin liner. Filling every other muffin liner leaves more space around each muffin, allowing better airflow and even heat distribution in the oven. This results in evenly baked muffins with beautiful, tall muffin tops!
- Bake at an initial high heat. Starting the muffins at a high temperature of 425ยฐF for 5 minutes creates steam that pushes the batter upward quickly, resulting in a tall, bakery-style dome. After the initial burst of heat, reduce the oven temperature so the muffins cook evenly without drying out.
Storage Instructions
Store the red velvet muffins in an airtight container at room temperature for up to 4 days.
I recommend lining the bottom of the container or bag with paper towel so the tops of the muffins don't get soggy.
Freezing Instructions
Wrap each muffin in plastic wrap and a layer of aluminum foil to prevent freezer burn. Then place in a sealed container or freezer bag and freeze for up to 3 months.
Thaw the muffins in the fridge or on the counter for a couple hours until soft before eating.
Frequently Asked Questions
Yes, divide the batter into a mini muffin tin. Reduce the baking time to about 10-12 minutes.
Yes, you can skip the red food coloring if you want. The muffins will have a natural reddish-brown hue from the cocoa powder.
There are quite a few reasons why your muffins might be dry. Over-measuring flour is a common culprit, as it makes the batter dense and dry. To prevent this, use a kitchen scale or the spoon-and-level method to measure flour accurately. Overmixing the batter can also lead to dryness by over-developing gluten, so be sure to mix just until combined. Overbaking is another issue; check for doneness a few minutes before the recommended time, looking for a toothpick with moist crumbs, not wet batter. Also make sure your oven temperature is accurate with an oven thermometer.
Make sure your baking powder is fresh, and don't skip the initial high-temperature bake for a good rise. You also need to fill the liners at least ยพ full for domed muffin tops.
More Muffin Recipes to Try
๐ Recipe
Red Velvet Muffins with Cream Cheese Swirl
Equipment
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Ingredients
Muffins
- 295 grams all purpose flour
- 2 tablespoons cocoa powder
- 250 grams granulated sugar
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 150 grams canola oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 160 grams buttermilk room temperature
- 4-5 drops red gel food coloring
Cream Cheese Swirl
- 142 grams full-fat cream cheese softened
- 3 tablespoons granulated sugar
- 1 egg yolk room temperature
Instructions
Red Velvet Muffins
- Before you start, line every other well of a muffin tin with paper liners and set aside. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Whisk the flour, cocoa powder, sugar, baking powder, and salt together in a medium bowl and set aside.295 grams all purpose flour, 2 tablespoons cocoa powder, 250 grams granulated sugar, 1 tablespoon baking powder, ยฝ teaspoon salt
- In a separate large bowl, whisk the oil, eggs, and vanilla extract together until combined. Add the buttermilk and red food coloring. Whisk vigorously until well combined.150 grams canola oil, 2 large eggs, 1 teaspoon vanilla extract, 160 grams buttermilk, 4-5 drops red gel food coloring
- Fold the dry ingredients into the wet ingredients with a rubber spatula until the dry streaks of flour just disappear. Set the bowl aside while you make the cream cheese swirl.
Cream Cheese Swirl
- Place cream cheese, sugar, and egg yolk in a separate bowl. Beat with an electric mixer on medium-high speed for 3-5 minutes until creamy.142 grams full-fat cream cheese, 3 tablespoons granulated sugar, 1 egg yolk
- Spoon muffin batter into the lined muffin tin, filling each of the muffin liners ยพ full. Add 1 teaspoon of cream cheese mixture to each and swirl with a toothpick. Sprinkle coarse sugar on top if desired.
- Bake at 425ยฐF (220ยฐC) for 5 minutes. Then lower the heat to 375ยฐF (190ยฐC) and bake for 13-17 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the hot pan for 5-10 minutes. Then transfer to a wire rack.
- Repeat the baking steps, baking 2-3 batches of muffins until the batter is gone. Cool completely and enjoy!
Megan Weimer
The cream cheese swirl is complements the chocolate so well. And the tops are super tall!