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–+ servings
Red velvet muffins stacked on a wire rack.

Red Velvet Muffins with Cream Cheese Swirl

Megan Weimer
These fluffy red velvet muffins with a tangy cream cheese swirl are perfect for Valentine’s Day. They’re rich and festive with a bright red color.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 273.5 kcal

Equipment

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Ingredients
 
 

Muffins

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, ½ 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 ¾ full. Add 1 teaspoon of cream cheese mixture to each and swirl with a toothpick. Sprinkle coarse sugar on top if desired.
  • Bake at 425°F (220°C) for 5 minutes. Then lower the heat to 375°F (190°C) 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!

Notes

Mix the muffin batter until the dry ingredients are just combined so the muffins don't turn out gummy.
This recipe yields 14-16 muffins. You need to bake them in every other muffin liner for maximum rise, so you will need to bake them in 2-3 batches.
Storage: Store the red velvet muffins in an airtight container at room temperature for up to 4 days.
Freezing: Wrap each muffin in plastic wrap and aluminum foil. Place in a sealed container and freeze for up to 3 months. Thaw overnight in the fridge.
 

Nutrition

Serving: 1muffinCalories: 273.5kcalCarbohydrates: 34.2gProtein: 3.9gFat: 13.9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7.2gTrans Fat: 0.04gCholesterol: 42.7mgSodium: 199.6mgPotassium: 65.2mgFiber: 0.8gSugar: 18.8gVitamin A: 181.6IUCalcium: 72.7mgIron: 1.2mg
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