Introduction
There’s something truly magical about baking muffins that are both decadent and delightful, and these Red Velvet Cream Cheese Muffins perfectly fit the bill. With their rich, velvety color and a luscious cream cheese filling that spills out as you bite in, they add a touch of elegance to your morning routine or afternoon snack. Imagine the sweet aroma wafting through your kitchen as they bake, inviting family and friends to indulge in a melt-in-your-mouth treat!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy clean-up.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Give it a good whisk to ensure all the dry ingredients are evenly mixed.
- In a separate bowl, whisk together the egg, buttermilk, vegetable oil, vanilla extract, and red food coloring until the mixture is smooth and vibrant.
- Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- For the cream cheese filling, in another bowl, beat the softened cream cheese with the powdered sugar and milk until it reaches a delightful smooth and creamy consistency.
- Now for some fun: Fill each muffin cup halfway with the luscious red velvet batter. Add a generous spoonful of the cream cheese filling right in the center and then top it off with more red velvet batter until the cups are about ¾ full.
- Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should smell heavenly by now!
- Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Patience is key, as they will be even easier to handle once they cool down a bit.
Notes or Tips
- For a more intense red color, feel free to increase the amount of red food coloring slightly.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, although they’re best enjoyed fresh!
- If you have extra cream cheese filling, it can be used as a tasty spread on toast or bagels.
Cooking Techniques
Remember to preheat your oven before starting the mixing process; it makes a world of difference in getting that perfect rise! When combining your wet and dry ingredients, it’s important to mix just until combined to keep your muffins light and fluffy. Lastly, don’t skip the cooling step in the tin — this allows them to set properly and ensures they won’t crumble when you transfer them!
FAQ
- Can I make these muffins ahead of time? Absolutely! You can prepare the batter the night before and bake them fresh in the morning for a quick breakfast treat.
- Can I freeze these muffins? Yes! Once they cool completely, place them in an airtight container or freezer bag and they can be frozen for up to 2 months. Just thaw them overnight in the fridge before enjoying.
Conclusion
These Red Velvet Cream Cheese Muffins are sure to win hearts with their stunning color and creamy surprise. Whether you’re indulging in them for breakfast, serving them at a gathering, or just treating yourself after a long day, they offer a bit of joy in every bite. So gather your ingredients, preheat that oven, and watch as these beauties come to life! Happy baking!