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Red Velvet Muffins with Cream Cheese Filling

Irresistibly Soft Red Velvet Muffins with Cream Cheese Filling

Enjoy these indulgent Red Velvet Muffins with Cream Cheese Filling, featuring a soft texture and a delightful surprise in every bite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups Cake Flour Can substitute with all-purpose flour mixed with cornstarch.
  • 1 cup Sugar Increase for a sweeter muffin experience.
  • 0.25 cups Cocoa Powder Unsweetened recommended.
  • 1 teaspoon Baking Powder Leavening agent.
  • 0.5 teaspoon Baking Soda Assists with rising.
  • 0.25 teaspoon Salt Enhances flavor.
  • 0.5 cups Vegetable Oil Melted butter can be a substitute.
  • 0.5 cups Brown Sugar Infuses depth of flavor.
  • 2 large Egg Whites Fresh and well-beaten.
  • 0.75 cups Buttermilk Can substitute with milk mixed with vinegar.
  • 0.5 cups Heavy Cream Cannot be replaced with milk.
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Red Velvet Emulsion Gel food coloring can be a replacement.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Softened for easy mixing.
  • 1 large Egg Yolk For a creamier consistency, use an extra egg.
  • 0.5 cups Powdered Sugar Adjust sweetness to taste.
For the Crumb Topping
  • 0.5 cups Butter Softened for mixing.
  • 0.5 cups Sugar Brown sugar can be a substitute.
  • 1 cup Flour All-purpose flour is preferred.
  • Cinnamon Optional spice.

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Cream Cheese Filling
  1. In a mixing bowl, beat together 8 ounces of softened cream cheese, 1 egg yolk, and ½ cup powdered sugar until smooth. Freeze for 30 minutes.
Crumb Topping
  1. Combine ½ cup softened butter, ½ cup sugar, and 1 cup flour until coarse crumbs form. Set aside.
Muffin Batter
  1. Cream together ½ cup softened butter, ½ cup vegetable oil, and 1 cup sugar. Add 2 beaten egg whites, then 1 tsp vanilla extract and 1 tbsp red velvet emulsion.
Dry Ingredients
  1. In a separate bowl, whisk together 1.5 cups cake flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 2 tbsp cocoa powder.
Combining
  1. Add half of the dry ingredients and then ¾ cup buttermilk to the wet mixture. Mix, then add the remaining dry ingredients and buttermilk.
Whipped Cream
  1. Beat ½ cup heavy cream until soft peaks form and fold into muffin batter.
Assembling
  1. Grease a muffin tin. Fill liners halfway with batter, add cream cheese filling, cover with more batter, and sprinkle crumb topping.
Baking
  1. Preheat oven to 425°F. Bake for 6 minutes, then reduce to 350°F and bake for an additional 18-22 minutes.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 25mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For long-term storage, freeze individually wrapped muffins for up to 3 months.

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