Decadent Red Velvet Muffins: A Recipe To Swoon Over

Red velvet muffins are the perfect fusion of vibrant color, moist texture, and a subtle hint of cocoa that makes them irresistible. Whether you're baking for a party, brunch, or just to satisfy your sweet tooth, this recipe will guide you to muffin perfection.

Ingredients

For the Muffins:

2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoons red food coloring

For the Cream Cheese Filling (Optional):

4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly with cooking spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer to cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Step 4: Combine Wet Ingredients

Mix the buttermilk, vanilla extract, vinegar, and red food coloring in a small bowl. Gradually add this mixture to the creamed butter and sugar, alternating with the dry ingredients. Begin and end with the dry ingredients for a smoother batter.

Step 5: Optional Cream Cheese Filling

For a creamy surprise, mix the cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth. Spoon a dollop into the center of each muffin before baking.

Step 6: Fill Muffin Cups

Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

Don’t overmix: Overmixing the batter can make the muffins dense instead of fluffy.

Buttermilk substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Storage: Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

These red velvet muffins are not only delightful to eat but also a feast for the eyes! With their soft crumb and creamy filling, they’re bound to be a hit at any gathering. Happy baking!