There’s something magical about the combination of red velvet and cream cheese. It’s a pairing that feels indulgent but also completely irresistible. These Red Velvet Cream Cheese Muffins are the ultimate treat—soft, moist, with just the right hint of cocoa, and topped with a dreamy swirl of cream cheese. They’re the kind of bake that looks like you spent hours on it, but trust me, they’re super easy to make.
Picture this: a warm muffin fresh out of the oven, the tangy cream cheese swirl perfectly balancing the sweetness of the red velvet. Whether you’re enjoying them for breakfast, dessert, or just a snack, they’re guaranteed to make your day better. And if you’ve got a brunch coming up or need something show-stopping for a holiday spread, these muffins are it.
But let me tell you a little secret—muffins are my favorite loophole when it comes to dessert. They’re totally acceptable as breakfast food, right? So, when I decided to whip up these beauties the other day, I realized I could have my cake (or muffin) and eat it too!
Why You’ll Fall in Love with These Muffins
1. Ridiculously Easy to Make: These muffins come together in just about 15 minutes of prep time. You don’t need any fancy equipment—just two bowls, a whisk, and a muffin tin.
2. Perfect Texture: Soft and fluffy with just the right amount of moisture, these muffins hit all the right notes.
3. The Cream Cheese Swirl: This is where the magic happens. That creamy, tangy swirl of cream cheese adds richness to every bite.
4. Gorgeous Presentation: With their vibrant red hue and marbled cream cheese topping, these muffins are as pretty as they are delicious.
5. Versatile for Any Occasion: Whether it’s a casual weekday breakfast, a holiday brunch, or a sweet surprise for someone special, these muffins fit the bill perfectly.
What You’ll Need
Before we dive into the recipe, let’s talk about the ingredients. Each one plays a crucial role in creating these stunning muffins.
For the Muffins
- Unsalted Butter (1/2 cup): Adds richness and keeps the muffins moist.
- Vegetable Oil (1/2 cup): Helps achieve a tender, soft texture.
- Granulated Sugar (1 1/2 cups): Provides sweetness and a slight caramelized flavor when baked.
- Eggs (2 large): Help bind the ingredients together and give structure to the muffins.
- Buttermilk (1 cup): Adds tanginess and moisture, making the muffins soft and fluffy.
- All-Purpose Flour (2 1/2 cups): The base of the batter; provides structure.
- Unsweetened Cocoa Powder (3 tbsp): A hint of cocoa gives these muffins their signature red velvet flavor.
- Baking Soda (1 tsp): Ensures the muffins rise properly.
- Salt (1/2 tsp): Enhances all the flavors.
- Red Food Coloring (1 tbsp): The key to that vibrant red velvet hue.
For the Cream Cheese Filling
- Cream Cheese (8 oz): Softened to ensure a smooth, creamy texture.
- Granulated Sugar (1/4 cup): Sweetens the cream cheese mixture just enough.
- Egg Yolk (1 large): Adds richness to the filling.
- Vanilla Extract (1/2 tsp): A touch of warmth and depth.
How to Make Red Velvet Cream Cheese Muffins
This recipe is broken down into three simple parts: preparing the batter, making the cream cheese filling, and assembling the muffins. Let’s get started!
1: Prepare the Muffin Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the melted butter, vegetable oil, and granulated sugar until smooth and well combined.
- Add the eggs, buttermilk, and red food coloring to the wet mixture. Whisk until the mixture is fully incorporated and has a beautiful red hue.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting helps to remove any lumps and ensures an even distribution of ingredients.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix—stop as soon as there are no more streaks of flour. Overmixing can make the muffins dense instead of fluffy.
2: Make the Cream Cheese Filling
- In a medium bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract.
- Using a hand mixer or whisk, beat the ingredients together until the mixture is smooth and creamy. Make sure there are no lumps—this is what gives that luscious swirl!
3: Assemble the Muffins
- Fill each muffin cup about two-thirds full with the red velvet batter. This leaves enough room for the cream cheese filling and ensures the muffins don’t overflow while baking.
- Add 1-2 teaspoons of the cream cheese mixture on top of each muffin.
- Using a toothpick or skewer, gently swirl the cream cheese into the batter to create a marbled effect. This step is fun and makes each muffin unique!
4: Bake to Perfection
- Place the muffin tin in the preheated oven and bake for 20-22 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Red Velvet Cream Cheese Muffins
- Use room-temperature ingredients: This helps everything blend together smoothly.
- Don’t skip the buttermilk: It’s key to achieving the soft, moist texture that makes these muffins so irresistible.
- Avoid overmixing the batter: A few lumps are fine! Overmixing can result in tough muffins.
- Drain your cream cheese, if needed: If your cream cheese has excess liquid, blot it with a paper towel to avoid watery filling.
How to Serve These Muffins
These muffins are a treat no matter how you serve them! Here are a few ideas:
- Enjoy them slightly warm with a cup of coffee or tea for a cozy breakfast.
- Serve them as a festive dessert for holidays like Valentine’s Day or Christmas.
- Add a dusting of powdered sugar or a drizzle of melted white chocolate for extra flair.
Storage and Freezing
If you have leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds—they’ll taste freshly baked!
For longer storage, freeze the muffins in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. They’ll keep well for up to 3 months.
Variations to Try
Want to switch things up? Here are some fun ways to customize this recipe:
- Add Chocolate Chips: Sprinkle some mini chocolate chips into the batter for extra decadence.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Nutty Crunch: Top the muffins with crushed pecans or walnuts before baking.
- Spicy Twist: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
FAQ
Can I use regular milk instead of buttermilk?
Yes, but you’ll need to make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
What’s the best way to soften cream cheese?
Leave it out at room temperature for about 30 minutes, or microwave it in 10-second intervals until soft but not melted.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter and cream cheese filling the night before, store them in the fridge, and assemble and bake the muffins in the morning.
Conclusion
These Red Velvet Cream Cheese Muffins are the perfect blend of beauty and simplicity. They’re easy to make, bursting with flavor, and guaranteed to impress anyone lucky enough to try one. So, grab your apron and give this recipe a go—you deserve a treat! And don’t forget to share your creations; I’d love to see how they turn out. ❤️
Print
Red Velvet Cream Cheese Muffins: Your New Favorite Treat
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Red Velvet Cream Cheese Muffins are soft, moist, and swirled with a creamy, tangy filling. Perfect for breakfast or dessert, they’re easy to make and look stunning on any table.
Ingredients
- For the Muffins:
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp red food coloring
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk melted butter, vegetable oil, and sugar until smooth. Add eggs, buttermilk, and red food coloring; mix well.
- Sift together flour, cocoa powder, baking soda, and salt. Fold into the wet mixture until combined.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy.
- Fill each muffin cup 2/3 full with batter. Add 1-2 teaspoons of cream cheese mixture and swirl with a toothpick.
- Bake for 20-22 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Use room-temperature ingredients for the best results.
- Store leftovers in the fridge for up to 5 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American