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    Flouring Kitchen » Breakfast

    Red Velvet Muffins

    Published: Jun 17, 2022 by Mary · This post may contain affiliate links · 4 Comments

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    Jump to Recipe Print Recipe

    These red velvet muffins are soft, fluffy, easy to make, and filled with a gooey cream cheese filling. They come together in one bowl and you don’t need an electric mixer. The filling is made from four ingredients and comes together in no time. They're the perfect muffin for breakfast, brunch, or snacking.

    cut red velvet muffin

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Easy: These muffins come together in one bowl without an electric mixer. 
    • Filling: They’re filled with a creamy, easy cream cheese filling that makes the middles perfectly gooey. 
    • Texture: They’re soft, fluffy and moist!
    • Red velvet: Tangy and slightly chocolatey. They’re a stunning red colour with all the red velvet flavour.
    Jump to:
    • Why you will LOVE this recipe:
    • The best muffin texture
    • The filling
    • How to store muffins
    • The best way to eat muffins
    • Key ingredients
    • Step by step: batter
    • Step by step: filling & assembly
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • 💬 Comments

    The best muffin texture

    I love the texture that vegetable oil gives muffins but I'm not sold on the flavour. So in these red velvet muffins, I added part melted butter and part vegetable oil. That gives them the best flavour and texture.

    If you're in a pinch, you can substitute all of the butter with vegetable oil.

    The filling

    Muffins with a filling are like a healthy cupcake. The filling is made of cream cheese, sugar, vanilla, and heavy cream.

    You don't need an electric mixer for the filling, just whisk everything together by hand.

    Stack of red velvet muffins filled with cream cheese

    How to store muffins

    These muffins need to be stored in the fridge because they have a cream cheese filling. You can store them in a cupcake container or in a regular container. They will keep for up to 3 days in the fridge.

    The filled muffins will also freeze well. Freeze in an airtight container for up to two months.

    The best way to eat muffins

    Make sure they're at room temperature. This will help soften up the butter inside the red velvet muffins and make them much more tender.

    I recommend heating the muffins up slightly in the microwave or in the oven so that they taste freshly baked. Don't heat them up too much or the filling will melt completely.

    Red velvet muffin with dollop of cream cheese filling

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Butter: Good quality real butter will give the best flavour. You can use salted butter if you prefer, just omit the salt in the recipe.

    Cream cheese: good quality, full fat cream cheese will give the best results but you can use lower fat cream cheese if you prefer.

    Red gel food colouring: Use a gel food colouring to prevent adding too much liquid to the batter. You can also use a powdered red food colouring.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Step by step: batter

    Step 1 - In a large bowl, whisk eggs and sugar until thickened. Add melted cooled butter and oil. Whisk until combined.

    whisking eggs and sugar until thick

    Step 2 - Add vinegar, buttermilk, salt, vanilla extract, and whisk. Add as much gel food colouring as you need to make it bright red. I added about half a teaspoon. Whisk until fully combined. 

    adding red food colouring to batter

    Step 3 - Sift flour, baking powder, baking soda, and cocoa powder right into the same bowl. Fold until a thick batter forms.  

    red velvet muffin batter

    Step 4 - Preheat oven to 390°F (200°C). Prepare muffin tin by lining the cups with muffin liners. While the oven preheats, let the batter rest for 15 minutes in the fridge. This helps the batter thicken and gives the muffins a more even texture. 

    Step 5 - Scoop the muffin batter into the lined muffin tins, filling them ¾ of the way up. Sprinkle with chocolate chips. Bake for 13-15 minutes in preheated oven. A toothpick inserted into the middle should come out mostly clean with a few crumbs attached. 

    ready to bake red velvet muffins

    Step 6 - Let the muffins cool until room temperature. Make the filling while it cools. 

    Step by step: filling & assembly

    Step 1 - Combine cream cheese and powdered sugar in a large bowl. Whisk together until smooth. 

    Step 2 - Add vanilla extract and whisk. Add heavy whipping cream a tablespoon at a time until you get a creamy and thick consistency. Transfer to a resealable bag or piping bag. 

    whisking filling

    Step 3 - Take a chopstick, skewer, or the back of a spoon and poke it halfway through the middle of a muffin. Twist it around to make an opening for the filling. 

    Step 4 - Cut the end off the resealable bag or piping bag and insert the tip all the way down into muffin. Squeeze in as much filling as you can while lifting the bag with the filling out of the muffin. Enjoy!

    filling muffins with cream cheese filling

    FAQ

    Can I substitute the butter for oil?

    Yes you can, the texture will be slightly different but it will work out great.

    Can I make ahead the filling?

    I recommend filling the muffins as soon as the filling is made. The filling is softer and it's a lot easier to fill them up.

    Can I add chocolate chips to the batter?

    Yes! More chocolate chips will make the muffins even better.

    Check out these other recipes:

    • Blackberry Muffins Buttermilk
    • Red Velvet Oreo Cheesecake
    • Twisted Cinnamon Rolls No Knead
    • Red Velvet Cookie Dough

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    cut red velvet muffin

    Red Velvet Muffins

    Mary
    These red velvet muffins are soft, fluffy, easy to make, and filled with a gooey cream cheese filling. They come together in one bowl and you don’t need an electric mixer. The filling is made from four ingredients and comes together in no time. They're the perfect muffin for breakfast, brunch, or snacking.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Baking, Breakfast, Brunch
    Cuisine American, Canadian
    Servings 12 muffins

    Equipment

    • twelve compartment muffin tin

    Ingredients
      

    Muffin batter

    • 2 large eggs room temperature
    • 1 cup granulated sugar
    • ¼ cup butter melted and cooled
    • ¼ cup vegetable oil
    • 1 tablespoon vinegar
    • 1 cup buttermilk room temperature
    • ¼ teaspoon sea salt
    • 1 teaspoon pure vanilla extract
    • Red gel food colouring
    • 2 cups all purpose flour 240 g
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ⅓ cup cocoa powder
    • ½ cup mini chocolate chips

    Filling

    • 6 oz cream cheese softened
    • ½ cup powdered sugar
    • ½ teaspoon pure vanilla extract
    • 4 tablespoons heavy whipping cream cold

    Instructions
     

    Muffin batter

    • In a large bowl, whisk eggs and sugar until thickened. Add melted cooled butter and oil. Whisk until combined.
      2 large eggs, 1 cup granulated sugar, ¼ cup butter, ¼ cup vegetable oil
    • Add vinegar, buttermilk, salt, vanilla extract, and whisk. Add as much gel food colouring as you need to make it bright red. I added about half a teaspoon. Whisk until fully combined.
      1 tablespoon vinegar, 1 cup buttermilk, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract, Red gel food colouring
    • Sift flour, baking powder, baking soda, and cocoa powder right into the same bowl. Fold until a thick batter forms.
      2 cups all purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ⅓ cup cocoa powder
    • Preheat oven to 390°F (200°C). Prepare muffin tin by lining the cups with muffin liners (I used jumbo but you can use regular - reduce baking time by 2 minutes). While the oven preheats, let the batter rest for 15 minutes in the fridge. This helps the batter thicken and gives the muffins a more even texture.
    • Scoop the muffin batter into the lined muffin tins, filling them ¾ of the way up. Sprinkle with chocolate chips. Bake for 13-15 minutes in preheated oven. A toothpick inserted into the middle should come out mostly clean with a few crumbs attached.
      ½ cup mini chocolate chips
    • Let the muffins cool until room temperature. Make the filling while it cools.

    Filling

    • Combine cream cheese and powdered sugar in a large bowl. Whisk together until smooth.
      6 oz cream cheese, ½ cup powdered sugar
    • Add vanilla extract and whisk. Add heavy whipping cream a tablespoon at a time until you get a creamy and thick consistency. Transfer to a resealable bag or piping bag.
      ½ teaspoon pure vanilla extract, 4 tablespoons heavy whipping cream

    Assembly

    • Take a chopstick, skewer, or the back of a spoon and poke it halfway through the middle of a muffin. Twist it around to make an opening for the filling.
    • Cut the end off the resealable bag or piping bag and insert the tip all the way down into muffin. Squeeze in as much filling as you can while lifting the bag with the filling out of the muffin.

    Notes

    Enjoy the muffins at room temperature or slightly warmed. The filled muffins will keep well in the fridge in an airtight container for up to 3 days.
    The filled muffins will freeze well in an airtight container for up to 2 months. Let the muffins defrost in the fridge and warm them slightly in the oven or microwave before eating.
     
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Cat

      July 19, 2022 at 9:59 pm

      Hi! I’m confused about the muffin size and quantity this recipe makes. It says to use a 12 cup muffin tin and that it makes 12. But you said you made jumbo and that if making regular to reduce the baking time listed here, which means that the recipe is written for jumbo. But jumbo tins don’t come in 12? Thank you for clarifying.

      Reply
      • Mary

        August 18, 2022 at 1:40 pm

        Hi, so sorry for the confusion! I used a regular muffin tin and added jumbo baking cups into the regular pan to make jumbo muffins.

        Reply
    2. Maddy

      June 17, 2022 at 5:55 pm

      Do you think it would be possible to make these as mini muffins or would it just be too hard to fill?

      Reply
      • Mary

        June 23, 2022 at 8:02 pm

        I think it would be possible! Just watch the bake time, you will need to reduce it.

        Reply

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