Red Velvet Muffins
Red Velvet Muffins are soft, moist, and beautifully vibrant with a delicate cocoa flavor and tender crumb. These bakery-style muffins are perfect for breakfast, brunch, dessert, or special occasions, with the option to top them with cream cheese frosting for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
- Vegetable oil or melted butter
- Vanilla extract
- White vinegar
- Red food coloring
- White chocolate chips (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla extract, vinegar, and red food coloring until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, avoiding overmixing.
- Fold in the white chocolate chips if using.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve plain or top with cream cheese frosting after the muffins have completely cooled.
Notes
- Buttermilk provides the classic tangy flavor and tender texture; a homemade substitute can be made with milk and vinegar or lemon juice.
- Gel food coloring can be used for a more vibrant red color without adding extra liquid.
- White, milk, or dark chocolate chips all work well in this recipe.
- Store unfrosted muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- If frosted with cream cheese frosting, keep refrigerated.
- Freeze unfrosted muffins for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
Find it online: https://thefamilycooking.com/red-velvet-muffins/
