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
Scale
- 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