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Red Velvet Muffins with Cream Cheese Filling

Decadent Red Velvet Muffins with Cream Cheese Filling Delight

Indulge in these Red Velvet Muffins with Cream Cheese Filling, bursting with flavor and topped with a crunchy crumb.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Cake Flour or all-purpose flour mixed with cornstarch
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder check freshness
  • 1 teaspoon Baking Soda check freshness
  • 1/2 teaspoon Salt
  • 1 cup Brown Sugar white sugar can work
  • 1/2 cup Unsalted Butter softened
  • 1/3 cup Vegetable Oil or melted butter
  • 3 large Egg Whites for fluffiest results
  • 1 cup Buttermilk or milk with lemon juice
  • 1 cup Heavy Whipping Cream whipped
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Red Velvet Emulsion gel food coloring can be used
For the Cream Cheese Filling
  • 8 oz Cream Cheese softened
For the Crumb Topping
  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Sugar
  • 1 cup Flour

Equipment

  • Mixing bowls
  • muffin tin
  • Hand mixer
  • spatula
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare the cream cheese filling by blending softened cream cheese, an egg yolk, and powdered sugar until smooth. Freeze for at least 30 minutes.
  2. Make the crumb topping by combining unsalted butter, sugar, and flour until crumbly. Set aside.
  3. Prepare the muffin batter by beating unsalted butter, vegetable oil, and brown sugar until creamy. Add egg whites, vanilla extract, and red velvet emulsion.
  4. Combine dry ingredients: cake flour, baking powder, baking soda, salt, and cocoa powder in a separate bowl.
  5. Mix wet and dry ingredients alternately with buttermilk until combined into a smooth batter.
  6. In a clean bowl, whip heavy cream to soft peaks and fold it into the muffin batter.
  7. Fill muffin tin cups halfway with batter, add frozen cream cheese dollops, then top with more batter.
  8. Sprinkle crumb topping generously over each muffin.
  9. Bake in a preheated oven at 425°F for 6 minutes, then reduce to 350°F and bake for another 18-22 minutes.
  10. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Check freshness of leavening agents and avoid overmixing for best results.

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