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4.5 from 30 votes

Red Velvet Cream Cheese Muffins

These are soft, fluffy muffins made with buttermilk, oil, and there’s cream cheese swirled into the batter so it’s impossible to have dry muffins. The crumb topping adds texture and an extra pop of sweetness. I can’t resist crumb toppings and wanted to pick those sandy, slightly crunchy crumbs right off. When you’re filling your muffin pan with batter, make sure not to overfill because you need to account for the crumb topping and oven rising. They’d be so festive for holiday parties from Christmas to Valentine’s Day or anytime. Red velvet fans love it year-round and the muffins will be a hit with any red velvet lover.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
11 mins
Total Time
50 mins
Servings: 12 medium muffins
Calories: 281 kcal
Course: Baked Goods

Ingredients

Crumb Topping
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 2 tablespoons unsalted butter diced into cubes
Cream Cheese Mixture
  • 4 ounces brick-style cream cheese softened (lite is okay)
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
Muffins
  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt or to taste
  • 1 large egg
  • ½ cup canola or vegetable oil
  • ⅓ cup buttermilk
  • 2 tablespoons natural unsweetened cocoa powder
  • 2 teaspoons red liquid food coloring (I used McCormick

Instructions

    Cup of Yum
  1. Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
  2. Crumb Topping – To a medium bowl, add the sugar, flour, and using two forks or a pastry cutter, cut in the butter until you have coarse crumbs; set aside.
  3. Cream Cheese Mixture – To a separate medium bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.
  4. Muffins – To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
  5. To a separate medium bowl, add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.
  6. Add the wet ingredients to the dry and stir just until moistened. Batter is thick and some lumps will remain, don’t overmix.
  7. Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
  8. Turn batter out into prepared pan, filling each cavity about two-thirds full.
  9. Evenly sprinkle each muffin with the crumb topping.
  10. Bake for about 17 to 19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, Allow muffins to cool in pan for about 10 minutes, or until they’ve firmed up and are cool enough to handle, and then transfer to a rack to cool completely. Muffins will keep airtight at room temperature for up to 3 days (I’m comfortable storing baked good with cream cheese at room temp, but use the fridge if you prefer), or in the freezer for up to 4 months.
  11. Lightly adapted from Red Velvet Lover’s Cookbook who blogs at Taste and Tell

Nutrition Information

Serving 1 Calories 281kcal (14%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 10g Cholesterol 30mg (10%) Sodium 219mg (9%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 12medium muffins

Amount Per Serving

Calories 281

% Daily Value*

Serving 1
Calories 281kcal 14%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 10g 59%
Cholesterol 30mg 10%
Sodium 219mg 9%
Fiber 1g 4%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.