Description
Irresistible red velvet muffins with a tangy cream cheese swirl, perfect for brunch or snacks.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring (or 1–2 tsp beet powder)
- 2 cups (250 g) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) buttermilk
- 8 oz (225 g) cream cheese
- 1/4 cup (50 g) sugar
- 1 egg yolk
Instructions
- Cream together unsalted butter and granulated sugar until light.
- Beat in eggs, vanilla extract, and red food coloring.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate folding in buttermilk to the butter mixture until just combined.
- For the filling, beat cream cheese with sugar and egg yolk until smooth.
- Spoon a tablespoon of batter into each muffin cup, add a dollop of filling, top with more batter, then swirl lightly.
- Bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean from the muffin part.
Notes
Chill cream cheese filling before using for better swirls. Line muffin pan for easy removal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg