Red Velvet Cream Cheese Muffins

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Red Velvet Cream Cheese Muffins on parchment paper.

I am so excited to share this Red Velvet Cream Cheese Muffin recipe with you today! It is from my friend Taste and Tell’s new cookbook, Red Velvet Lovers. I absolutely love red velvet and this book is packed with so many new and different recipes. It took me so long to even decide what to make! I have already made two more different recipes from this cookbook. Red Velvet Cream Cheese Thumbprints and Red Velvet Gooey Butter Bars. Every recipe that I make turns out perfect and I can’t wait to try more recipes out of the cookbook like,  Red Velvet Cheesecake,  Red Velvet Pancakes, and even Red Velvet Ice Cream! So many possibilities are in this cookbook and there are 50 recipes to choose from!


As soon as I saw this recipe it immediately went on the list! A red velvet muffin with cream cheese swirled throughout and topped with a crumb topping. Get out! I couldn’t make these fast enough! My first bite in these perfectly moist muffins was amazing! I kept thinking how proud I was of Deborah for creating such a perfect muffin. 🙂

Red Velvet Cream Cheese Muffins that have been stacked on top of one another.
These muffins were gone within minutes and the entire family loved them! How can you not love a perfect muffin with cream cheese swirled throughout? You just can’t. And I know that these will become a family favorite at your house as well!


Red Velvet Cream Cheese Muffins

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Delicious and moist red velvet muffins that are swirled with cream cheese and topped with a crumb topping!
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Author Alyssa Rivers
Servings: 12 Servings


  • 1 1/4 cup all purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk
  • 2 Tablespoons natural unsweetened cocoa powder
  • 1 1/2 teaspoons red liquid food coloring
  • 1/2 cup vegetable oil
  • 1 large egg slightly beaten
  • 4 ounces cream cheese softened

Crumb Topping Ingredients:

  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • 2 Tablespoons unsalted butter cut into cubes


  • Preheat oven to 375 degrees. Line a 12 muffin tin with paper liners or spray with cooking spray.
  • In a large bowl whisk together flour, ½ cup sugar, baking powder, and salt.
  • Whisk in the buttermilk, cocoa, food coloring, oil, and egg in a separate bowl. Stir the wet ingredients into the dry ingredients until just moistened.
  • Beat the cream cheese and remaining ¼ cup sugar in a small bowl. Fold the cream cheese into the muffin batter. Do not overmix. Make sure that you can stills see the cream cheese swirled throughout. Fill the muffin tins two thirds full with the batter.

To make the crumb topping:

  • Stir the sugar and flour in a bowl. Add the butter and cut it in with a pastry blender until you have coarse crumbs. Sprinkle the crumb mixture evenly on each muffin.
  • Bake 17-20 minutes or until a toothpick inserted comes out clean. Cool in the pan for about 10 minutes and transfer them to cool on a wire rack.


Serves: 12

Calories286kcal (14%)Carbohydrates36g (12%)Protein3g (6%)Fat15g (23%)Saturated Fat11g (55%)Cholesterol30mg (10%)Sodium141mg (6%)Potassium127mg (4%)Fiber1g (4%)Sugar21g (23%)Vitamin A216IU (4%)Calcium51mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword Muffin Recipes, red velvet cream cheese muffins, red velvet muffins
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. The crumb topping ingredient amounts are way off. I just prepped that part and either it’s not enough butter or too much flour and sugar. Seems like it’s going to make a lot of topping for 12 muffins, but I’m in now so I guess I’ll be adding butter! Maybe I can freeze crumbs for another batch 😊

  2. Hello! I am very much excited to try this! I am just curious though if it is okay if I take out the crumb topping? 🙂

  3. These look delicious! Just wondered about the food coloring – what brand & type did you use? I have the little tiny bottles of food coloring I think it’s McCormick, that you use drops of – I don’t think there are 1 1/2 tspns. in the whole bottle. Thank you!

  4. You are too sweet – thank you for your kind words!! I’m so glad you are enjoying the book. Your muffins look perfect and make me want to get into the kitchen to make a new batch!!

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