Dreamy Red Velvet Cream Cheese Muffins Recipe for Sweet Moments

Baking these delectable red velvet cream cheese muffins brings pure culinary magic right into your kitchen.

Soft crimson clouds of pure delight promise an indulgent experience.

Cream cheese swirls create mesmerizing patterns against deep burgundy backdrops.

Rich chocolate undertones complement the velvety texture beautifully.

Sweet aromas will drift through your home, tempting everyone nearby.

Each tender bite combines classic comfort with gourmet sophistication.

You’ll want to savor every crumbly, decadent moment of these irresistible treats.

Red Velvet Cream Cheese Muffins FAQs

• Can I make these muffins without cream cheese filling?

While the cream cheese filling adds a delicious tanginess, you can skip it if needed. The muffins will still be tasty, but they’ll lose the signature creamy center.

• How do I prevent the cream cheese filling from sinking?

To keep the filling in place, make sure to gently swirl it into the batter and don’t overmix. Coat the filling with a bit of flour before adding it to help it stay suspended in the batter.

• Are red velvet muffins very sweet?

Red velvet muffins have a balanced sweetness. The cocoa powder adds a slight chocolate flavor, while the cream cheese filling provides a tangy contrast to the overall sweetness.

• Can I use natural cocoa powder instead of Dutch-processed cocoa?

Yes, you can use natural cocoa powder, but the color and taste might be slightly different. Dutch-processed cocoa tends to give a deeper red color and smoother chocolate flavor.

Red Velvet Cream Cheese Muffins Highlights

• Enjoy a luscious cream cheese filling that adds a rich, tangy twist to the classic red velvet flavor, creating an unexpected burst of creamy goodness in every bite.
• Ideal for breakfast gatherings, potlucks, or casual celebrations, these muffins bring a touch of elegance and wow-factor that will impress family and friends with minimal effort.
• Prepare the cream cheese filling in advance and store it in the refrigerator, making morning baking a breeze and saving precious time during busy weekdays or weekend brunches.

What Goes Into Red Velvet Cream Cheese Muffins

• Cream Cheese: Soft, tangy base that creates a rich and creamy filling for the muffins.
• Sugar: Sweetens the cream cheese mixture and balances its tanginess.
• Vanilla Extract: Adds warm, aromatic flavor to enhance the cream cheese filling.

• All-Purpose Flour: Provides structure and texture for the muffin base.
• Sugar: Sweetens the muffin batter and helps with moisture.
• Cocoa Powder: Gives the signature deep red color and chocolate undertone.
• Baking Powder: Helps the muffins rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind the ingredients together and add richness.
• Vegetable Oil: Keeps the muffins moist and tender.
• Buttermilk: Adds tanginess and helps create a soft crumb.
• Red Food Coloring: Provides the classic vibrant red color.
• Vanilla Extract: Adds depth of flavor to the muffin batter.

How to Bake Red Velvet Cream Cheese Muffins

Step 1: Prepare Cream Cheese Filling

• Cream cheese
• Sugar
• Vanilla extract

Beat ingredients until they become silky smooth and perfectly blended. Set the mixture to the side for later use.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Whisk these ingredients until they are well incorporated and free of lumps.

Step 3: Create Wet Mixture

• Vegetable oil
• Buttermilk
• Eggs
• Red food coloring
• White vinegar

Stir until the mixture is completely uniform and vibrant red.

Step 4: Combine Batter

Gently fold the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.

Step 5: Fill Muffin Liners

Line a muffin tin with paper liners. Spoon a small amount of red velvet batter into each liner, filling about one-third of the way.

Step 6: Add Cream Cheese Filling

Place a dollop of the prepared cream cheese mixture in the center of each partially filled liner.

Step 7: Top with Remaining Batter

Cover the cream cheese filling with the remaining red velvet batter, filling each liner nearly to the top.

Step 8: Bake to Perfection

Preheat the oven to 350°F. Bake the muffins for 18-20 minutes, or until a toothpick inserted comes out clean.

Step 9: Cool and Enjoy

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and delight in the creamy, velvety surprise inside each muffin.

Top Tips for Red Velvet Cream Cheese Muffins

• Soften Cream Cheese Perfectly: Ensure cream cheese is at room temperature for 30-45 minutes before mixing to achieve a smooth, lump-free filling.
• Prevent Overmixing Batter: Gently fold dry and wet ingredients together just until combined to keep muffins tender and prevent tough texture.
• Master Cream Cheese Swirl: Use a small spoon or piping bag to create beautiful swirls of cream cheese filling throughout the muffin batter for even distribution.
• Adjust Sweetness Level: Reduce sugar in cream cheese filling if you prefer less sweetness, or add a pinch of salt to balance the flavors.
• Baking Temperature Trick: Start baking at a higher temperature (425°F) for 5 minutes to create a nice rise, then reduce to 350°F to finish baking evenly.

Keeping Red Velvet Cream Cheese Muffins Fresh

• Store leftover muffins in an airtight container in the refrigerator for up to 4 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Carefully place muffins in a freezer-safe container or zip-lock bag. They'll stay fresh for 2-3 months. Thaw at room temperature for about 30 minutes before enjoying.
• Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes. This helps restore their soft texture and brings back that fresh-baked warmth.
• If cream cheese filling seems soft after reheating, pop the muffin in the refrigerator for 10 minutes to help it firm up again.

Red Velvet Cream Cheese Muffins Pairing Guide

• The rich, deep notes of espresso cut through the sweetness of the red velvet muffins, creating a balanced and indulgent flavor experience.
• Tart raspberries or strawberries provide a bright, refreshing contrast to the dense, creamy texture of the muffins.
• The subtle vanilla undertones in the latte perfectly complement the cream cheese filling, creating a harmonious and luxurious taste combination.
• A small drizzle of dark chocolate ganache intensifies the cocoa notes in the red velvet muffins, elevating the overall dessert experience.

Ideas to Adjust Red Velvet Cream Cheese Muffins

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Alternative: Substitute cream cheese with dairy-free cream cheese, use plant-based milk, replace eggs with flax eggs, and swap butter with coconut oil.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of sugar, reduce overall sweetness, and incorporate Greek yogurt for moisture and protein.
• Chocolate Chip Boost: Fold dark chocolate chips into the batter for extra richness and depth of flavor, creating a more indulgent muffin experience.

Red Velvet Cream Cheese Muffins Recipe

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4.8 from 31 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Indulgent Red Velvet Cream Cheese Muffins bring Southern charm to breakfast tables with rich cocoa and tangy cream cheese swirls. Rich crimson crumb and silky filling promise delightful morning moments you’ll savor with each delectable bite.

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Ingredients

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Mains:

• 2 large eggs
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, melted and slightly cooled
• ½ cup (120ml) buttermilk
• ¼ cup (25g) cocoa powder (unsweetened)
• 1 ¾ cups (220g) all-purpose flour

Binding and Flavor Enhancers:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring

Cream Cheese Filling:

• 8 ounces (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Whip the cream cheese mixture until silky and uniform, blending sugar and vanilla extract into a luxurious filling. Create smooth, even texture without lumps.
2. Prepare dry ingredients by sifting flour, cocoa powder, and baking powder together in a large mixing bowl, ensuring no clumps remain.
3. In a separate vessel, gently combine vegetable oil, buttermilk, eggs, red food coloring, and white vinegar, whisking until the liquid mixture achieves a consistent crimson hue.
4. Fold the wet ingredients into the dry mixture, stirring minimally to prevent overmixing. Mix just until ingredients are incorporated, maintaining a tender muffin texture.
5. Line a muffin tin with paper liners, then carefully spoon a portion of the batter into each cavity, filling approximately two-thirds full.
6. Create a gentle indentation in the center of each muffin batter, then delicately pipe or spoon the prepared cream cheese filling into these wells.
7. Top the cream cheese center with remaining red velvet batter, ensuring the filling is partially concealed but not completely covered.
8. Bake in a preheated oven until muffins rise beautifully, edges become slightly crisp, and a toothpick inserted near the center emerges clean.
9. Allow muffins to cool in the tin for several minutes, then transfer to a wire rack to reach room temperature before serving.

Notes

• Cream cheese filling works best when ingredients are at room temperature, ensuring smooth blending and easier spreading.
• For a lighter cream cheese swirl, gently fold the mixture into the muffin batter instead of creating a dense center.
• Consider using low-fat cream cheese to reduce overall calorie content without sacrificing flavor and texture.
• Freeze leftover muffins individually wrapped for up to 2 months, allowing quick defrosting for sudden sweet cravings.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 18g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg