Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One chilly afternoon last winter, I was craving something sweet and comforting but also a little special. That’s when the idea of Red Velvet Cream Cheese Muffins came to life. I remember humming in my cozy kitchen as the aroma of cocoa, sugar, and cream cheese mingled together. By the time they were baked, golden on top, and topped with a slight crackle of cream cheese, I couldn’t resist sneaking one straight from the oven. The warm, tender crumb with the tangy cream cheese center felt like a hug in muffin form. Since that day, these muffins have become a staple whenever I need a little indulgence or want to impress friends with a simple, heartwarming treat.
These Red Velvet Cream Cheese Muffins are more than just muffins; they’re a small moment of joy that brings people together. I’ve made them countless times for family breakfasts, casual brunches with friends, and even cozy evenings when I simply needed a little comfort. Each bite is soft, rich, and perfectly balanced with the tang of cream cheese, making them an absolute crowd-pleaser.
Why I Love Making Red Velvet Cream Cheese Muffins
What I love most about this recipe is how effortlessly it comes together. The batter is quick to mix, and the cream cheese swirl adds a touch of elegance without any complicated steps. I also adore how versatile they are perfect for breakfast with a cup of tea, a sweet snack on the go, or even a small dessert to serve after dinner.
Red velvet is already special on its own with its deep red hue and gentle chocolate flavor, but adding a luscious cream cheese center takes these muffins to another level. It’s like having a mini cheesecake surprise tucked inside each one. Every time I make them, I feel like I’m sharing a little love with whoever I bake for. And honestly, seeing someone’s face light up when they bite into one is priceless.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make about 12 cozy Red Velvet Cream Cheese Muffins:
For the Muffins:
- 250g (2 cups) plain flour
- 150g (3/4 cup) granulated sugar
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120ml (1/2 cup) vegetable oil
- 240ml (1 cup) buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
For the Cream Cheese Filling:
- 115g (1/2 cup) cream cheese, softened
- 25g (2 tbsp) granulated sugar
- 1/2 tsp vanilla extract
Little Kitchen Secrets:
- Make sure your cream cheese is soft, not cold. It blends beautifully and creates that silky swirl.
- Use room-temperature eggs to ensure your muffins are light and fluffy.
- Don’t overmix the batter just stir until the dry ingredients are incorporated. This keeps the muffins tender.
- To make your swirl perfect, gently drop spoonfuls of cream cheese filling into the batter and swirl lightly with a toothpick.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with paper liners.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the oil, buttermilk, eggs, vanilla extract, and red food coloring until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Remember: lumps are okay; don’t overmix.
- In a small bowl, beat the cream cheese, sugar, and vanilla together until smooth.
- Fill each muffin cup halfway with red velvet batter. Add a teaspoon of the cream cheese mixture on top, then cover with the remaining muffin batter.
- Use a toothpick or skewer to gently swirl the cream cheese into the batter for a beautiful marbled effect.
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese swirl) comes out clean.
- Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
How I Serve It at Home
I love serving these Red Velvet Cream Cheese Muffins warm, fresh from the oven. Sometimes I add a light dusting of icing sugar on top or a drizzle of melted white chocolate for extra indulgence. They’re perfect with a cup of tea in the morning or as a comforting afternoon treat while catching up with friends.
For brunch, I like to serve them alongside fresh fruit or a dollop of whipped cream. The tangy cream cheese center pairs beautifully with something fruity like strawberries or raspberries. They also travel well I’ve packed them for picnics and potlucks, and they always disappear first!
Storage, Reheating & Make-Ahead Tips
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you plan to keep them longer, refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.
- Freezing: Wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature and warm for a few seconds in the microwave.
- Reheating: Warm muffins in the oven at 160°C (325°F) for 5–7 minutes for a fresh-baked taste.
100-Word Short Version
These Red Velvet Cream Cheese Muffins are soft, tender, and irresistibly indulgent. A deep red cocoa-infused batter hugs a sweet, creamy center for a perfect balance of flavor and texture. I love making them because they’re quick, simple, and bring warmth to any occasion. Swirled with cream cheese and baked to perfection, they’re perfect for breakfast, brunch, or a cozy treat with tea. Easy to mix, fun to swirl, and stunning to serve, these muffins are a must-have in any home baker’s repertoire. Everyone deserves a little comfort in muffin form!
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 20 mins
- Total: 35 mins
🛒 Ingredients
Muffins: <ul> <li>250g (2 cups) plain flour</li> <li>150g (3/4 cup) granulated sugar</li> <li>2 tbsp cocoa powder</li> <li>1 tsp baking powder</li> <li>1/2 tsp baking soda</li> <li>1/4 tsp salt</li> <li>120ml (1/2 cup) vegetable oil</li> <li>240ml (1 cup) buttermilk</li> <li>2 large eggs</li> <li>1 tsp vanilla extract</li> <li>1 tbsp red food coloring</li> </ul>
Cream Cheese Filling: <ul> <li>115g (1/2 cup) cream cheese, softened</li> <li>25g (2 tbsp) granulated sugar</li> <li>1/2 tsp vanilla extract</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 180°C (350°F) and line a 12-cup muffin tray.</li> <li>Mix dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.</li> <li>Mix wet ingredients: oil, buttermilk, eggs, vanilla, red food coloring.</li> <li>Fold wet into dry until just combined.</li> <li>Beat cream cheese, sugar, and vanilla until smooth.</li> <li>Fill muffin cups halfway, add cream cheese, top with batter, and swirl.</li> <li>Bake 18–22 minutes, check with toothpick.</li> <li>Cool in tray 5 mins, then on wire rack.</li> </ol>
📝 Notes
- Use room-temperature eggs for light muffins.
- Don’t overmix to keep tender crumb.
- Softened cream cheese blends best.
- Can freeze individually for up to 3 months.
🍽️ Nutrition
- Serving size: 1 muffin
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated fat: 6g
- Unsaturated fat: 8g
- Trans fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Red Velvet Cream Cheese Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, tender Red Velvet Cream Cheese Muffins with a sweet cream cheese swirl. Perfect for breakfast, brunch, or a cozy treat with friends and family. This recipe is easy to follow, quick to prepare, and guaranteed to bring warmth and joy to your kitchen.
Ingredients
- 250g (2 cups) plain flour
- 150g (3/4 cup) granulated sugar
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120ml (1/2 cup) vegetable oil
- 240ml (1 cup) buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 115g (1/2 cup) cream cheese, softened
- 25g (2 tbsp) granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tray.
- Mix dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.
- Mix wet ingredients: oil, buttermilk, eggs, vanilla, red food coloring.
- Fold wet into dry until just combined.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fill muffin cups halfway, add cream cheese, top with batter, and swirl.
- Bake 18–22 minutes, check with toothpick.
- Cool in tray 5 mins, then on wire rack.
Notes
Use room-temperature eggs for light muffins. Don’t overmix to keep tender crumb. Softened cream cheese blends best. Can freeze individually for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 40
Conclusion
These Red Velvet Cream Cheese Muffins are a little piece of joy I love sharing with friends and family. They’re tender, flavorful, and full of warmth just like the memories we create in the kitchen. Making them always reminds me why I love cooking: it’s not just food, it’s love, comfort, and togetherness. I hope these muffins bring as much happiness to your home as they bring to mine. Bake a batch, grab a cup of tea, and let the cozy vibes take over.