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Red Velvet Cream Cheese Muffins

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These Red Velvet Cream Cheese Muffins are soft, moist, and filled with a creamy cheesecake center. Perfect for breakfast, dessert, or a sweet treat, they combine the classic red velvet flavor with a rich, tangy cream cheese swirl.

Ingredients

Scale
For the Muffins:
  • 1 3/4 cups (220g) all-purpose flour
  • 1/4 cup (25g) cocoa powder (unsweetened)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
For the Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Cream Cheese Filling:
  1. In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
2. Prepare the Muffin Batter:
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the melted butter and sugar until well combined. Add the eggs, buttermilk, vanilla extract, and red food coloring, whisking until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
3. Assemble the Muffins:
  1. Spoon about 2 tablespoons of muffin batter into each muffin cup.
  2. Add a generous teaspoon of the cream cheese filling to the center of each cup.
  3. Top with another tablespoon of muffin batter, ensuring the cream cheese is covered.
4. Bake:
  1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
5. Serve:
  • Enjoy the muffins warm, at room temperature, or chilled for a firmer cream cheese center.

Notes

  • For a deeper red color, adjust the food coloring as needed or use gel food coloring for vibrancy.
  • Store muffins in an airtight container in the refrigerator for up to 5 days.
  • Freeze muffins for up to 2 months; thaw at room temperature or warm in the microwave.

Find it online: https://ukfinda.com/red-velvet-cream-cheese-muffins/