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
Scale
- 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