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Red Velvet Muffins

These red velvet muffins are filled with ribbons of delicious cream cheese filling! They are fluffy, tender and deliciously tangy.

image of red velvet muffins marbled with a cream cheese filling

What is a Muffin?

This might sound like a silly question, but I make loads of cupcakes and cakes. And at first glance, you might think of these as cupcakes! So what ratio of ingredients makes this a muffin?

Muffins fall into the quick bread category because they don’t use yeast to rise. They bake up thanks to leavening agents like baking soda or baking powder.

Traditionally they’re also baked in a muffin pan! Some recipes bake them in liners, others have you grease the pan and bake them right in each little muffin cup.

image of red velvet muffins with cream cheese swirl

I prefer making them in muffin liners, because it makes for an easier clean up. But if you don’t have liners on hand, you can grease your muffin tin and bake these muffins right in the pan.

The traditional ratio for a quick bread or muffin recipe is 2 parts flour, 2 parts liquid, 1 part egg, 1 part butter or fat.

This recipe is similar to that, but uses a few extra ingredients to give these muffins a tender, fluffy and light texture.

What is the Muffin Method??

Another trademark of a muffin recipe is the way in which the batter is mixed.

The muffin method mixes together the dry ingredients in one bowl, and the wet ingredients in a separate bowl.

image of red velvet muffin batter being made with red gel food coloring

The dry ingredients are then folded into the wet and mixed until the batter just comes together.

In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth. If it is, you have overmixed the batter!!

Do your best to avoid over-mixing your muffin batter, as it can lead to dense, tough muffins.

When it’s time to mix in that delicious cream cheese filling, you want to keep the same philosophy in mind. Fold the filling in just a few times to incorporate it into the batter.

image of red velvet muffin batter swirled with a cheesecake filling

Be sure that there are still large, visible streaks of filling so that the muffins bake up with beautiful cream cheese ripples.

Tips for Making The Best Red Velvet Muffins

  • Do not over-mix your batter! Mix until the flour has just been incorporated. There should still be some small chunks in the batter, and it shouldn’t be all the way smooth.
  • Ingredients at room temperature mix together better, so be sure you set out any cold ingredients ahead of time.
  • Use red gel food coloring to give you muffins a gorgeous shade of red.
  • Use a cookie scoop to easily fill your muffin liners.
  • Sprinkle additional granulated sugar or coarse/sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
  • Follow the baking instructions to a T!! Baking the muffins at a higher temperature at the start of the process gives them that perfect domed muffin top.
  • To make gluten free red velvet muffins, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
image of red velvet muffins marbled with a cream cheese filling

Making these Red Velvet Muffins in Advance & Storage Tips

Make your muffins in advance! If stored in an airtight container, they can last for 3 days at room temperature or up to a week in the fridge.

image of red velvet muffins with cream cheese swirl

Let Me Know What You Think!

If you try these red velvet muffins, I’d love to hear what think.

Leave a rating on the recipe card below, and tag @chelsweets so I can see your amazing creations!

Other Recipes You Might Like:

Yield: 12

Red Velvet Muffins

image of red velvet muffins with cream cheese swirl

These red velvet muffins are rippled with a delicious cream cheese filling, and are the perfect excuse to eat something sweet for breakfast.

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

Red Velvet Muffins

  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 1 Tbsp baking powder (12g)
  • 1 Tbsp unsweetened cocoa powder (5g)
  • 1/2 tsp salt (3g)
  • 1/3 cup buttermilk, room temperature (80g)
  • 1/3 cup plain, full-fat yogurt, room temperature (80g)
  • 3/4 cup vegetable oil (180g)
  • 2 large eggs, room temperature (112g)
  • 1 tsp vanilla (4g)
  • 1 tsp red gel food coloring

Cream Cheese Ripple

  • 1 cup (8 oz.) cream cheese, room temp (226g)
  • 1/2 cup granulated sugar (100g)

Instructions

Red Velvet Muffins

  1. Preheat the oven to 425°F and line a muffin pan with 12 paper liners. Set aside.
  2. In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, cocoa powder and salt.
  3. In a separate bowl whisk together the buttermilk, yogurt, oil, eggs, vanilla extract and red gel food coloring until combined.
  4. Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just until combined (take care not to over mix your batter!).
  5. In a separate bowl make the cream cheese ripple. Cream together the cream cheese and sugar on a medium-high speed for a minute, until the ingredients are combined and mixture looks fluffy.
  6. Fold the cream cheese mixture into the red velvet muffin batter to create cream cheese ripples throughout out the batter. Be careful not to over-mix! You should still be able to see large streaks of the white cream cheese filling.
  7. Divide the muffin batter evenly between the 12 muffin cups, filling them to the top of the liner.
  8. Bake the muffins for 5 minutes at 425 degree F to give the muffins a nice rise and a perfectly domed top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F. Continue to bake for an additional 23-26 minutes.
  9. Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
  10. Once cooled, remove the muffins from the muffin tin. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.

Notes

Tips for Making The Best Red Velvet Muffins:

  • Do not over-mix your batter! Mix until the flour has just been incorporated. There should still be some small chunks in the batter, and it shouldn't be all the way smooth.
  • Ingredients at room temperature mix together better, so be sure you set out any cold ingredients ahead of time.
  • Use red gel food coloring to give you muffins a gorgeous shade of red.
  • Use a cookie scoop to easily fill your muffin liners.
  • Sprinkle additional granulated sugar or coarse/sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
  • Follow the baking instructions to a T!! Baking the muffins at a higher temperature at the start of the process gives them that perfect domed muffin top.
  • To make gluten free red velvet muffins, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These Red Velvet Muffins in Advance:

These muffins can last at room temperature in an airtight container for up to 3 days.

You can also freeze these muffins for up to 3 months. Let them to thaw overnight in the fridge, then bring to room temperature or warm up in the microwave.

Doubling This Recipe:

To make 2 dozen red velvet muffins, double the ingredients and fill 24 muffin liners. Bake as instructed above.

Making Mini Red Velvet Muffins:

One batch of batter can be used to make about 24 mini red velvet muffins.

Fill a lined mini muffin pan with batter and bake at 375 F / 190 C for 9-12 minutes.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 291Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 34mgSodium 262mgCarbohydrates 34gFiber 1gSugar 18gProtein 4g

Aliza Naqvi

Sunday 22nd of March 2020

Can we use another oil if we don’t have canola? Would vegetable work?

Chelsweets

Sunday 29th of March 2020

Hi Aliza,

For sure! You can use any flavorless oil in its place. Vegetable oil would work great :)

Danielle

Thursday 14th of November 2019

Do you recommend using the black cocoa powder you use in some of your other cupcake recipes or regular cocoa powder?

Chelsweets

Friday 22nd of November 2019

Hi Danielle,

for this cake, I'd recommend using regular cocoa! You want the red to shine through, and the black cocoa makes it's a bit of a deeper shade of red! It's still pretty and it still works, but it's not as colorful as I want it be :) Hope that helps, happy baking!

Debbie

Thursday 26th of September 2019

How many cupcakes does this recipe make?

Chelsweets

Thursday 26th of September 2019

Hi debbie! it makes 2 dozen :)

Elo

Tuesday 21st of May 2019

Hi! You didn't mention the measurement of the vinegar to be added.

Elo

Friday 31st of May 2019

Thank you

Chelsweets

Wednesday 22nd of May 2019

so sorry about that! Just updated the recipe to include the 1 tsp of vinegar. The recipe still turns out without the vinegar, but I like to tang it adds :) Happy baking!

rachael

Wednesday 3rd of April 2019

can you just make these cupcakes with the red velvet batter and nothing in the middle?!!

Chelsweets

Monday 8th of April 2019

Yup! I'd recommend topping them with my cream cheese buttercream, which can be found here: https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/

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