Red Velvet Cream Cheese Muffins
Delicious and moist red velvet muffins that are swirled with cream cheese and topped with a crumb topping!
Servings: 12 Servings
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ cup granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup buttermilk
- 2 tablespoons natural unsweetened cocoa powder
- 1 ½ teaspoons red liquid food coloring
- ½ cup vegetable oil
- 1 large egg, slightly beaten
- 4 ounces softened cream cheese
Crumb Topping
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 tablespoons unsalted butter, cut into cubes
Instructions
Muffins
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl whisk together 1 ¼ cup all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl whisk in the ⅓ cup buttermilk, 2 tablespoons natural unsweetened cocoa powder, 1 ½ teaspoons red liquid food coloring, ½ cup vegetable oil, and 1 large egg, Stir the buttermilk mixture into the flour mixture until combined.
- In a small bowl, beat the 4 ounces softened cream cheese and the remaining ¼ cup granulated sugar.
- Fold the cream cheese mixture into the muffin batter. Do not overmix. Fill the muffin tins ⅔ full with the batter.
Crumb Topping
- Stir the ½ cup granulated sugar and ½ cup all-purpose flour in a bowl. Add 2 tablespoons unsalted butter, and cut it in with a pastry blender until you have coarse crumbs. Sprinkle the crumb mixture evenly on each muffin.
- Bake for 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.
Nutrition
Calories: 286kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 141mg | Potassium: 127mg | Fiber: 1g | Sugar: 21g | Vitamin A: 216IU | Calcium: 51mg | Iron: 1mg
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