Who says red velvet is just for cake? These red velvet muffins turn the classic dessert into a grab-and-go breakfast.
They’re moist, fluffy, and oh-so-satisfying. It’s like having cake for breakfast, but no guilt attached.
Perfect for mornings when you need a little something special without all the fuss.
Why You’ll Love These Red Velvet Muffins
Red Velvet Goodness: These muffins pack the classic red velvet taste you love: rich cocoa with a touch of vanilla. Every bite is brightened up by sweet, melty white chocolate.
Incredibly Moist & Fluffy: They have the moisture and fluffiness you dream about. These tender, airy delights practically melt in your mouth.
Easy to Make: Forget the hassle of complicated recipes. These red velvet muffins are so easy, anyone can make them.
Ingredients
- All-purpose flour: The base of our muffins, giving them structure. You can swap in a gluten-free flour if needed, making sure it’s a 1:1 substitute.
- Granulated sugar: It sweetens the muffins.
- Unsweetened cocoa powder: This is where the rich chocolate flavor kicks in. You can use either Dutch-process or natural.
- Baking soda & baking powder: These leaveners work together to ensure your muffins rise perfectly.
- Salt: Just a pinch to balance the sweetness and enhance the flavors.
- Buttermilk: It adds a classic tang to the red velvet, making the muffins moist and tender. Store-bought or homemade both do the trick.
- Unsalted butter: It brings richness and moisture to the muffins. If you only have salted butter, skip the added salt.
- Eggs: They bind everything together, contributing to the muffins’ structure and texture.
- Vanilla extract: A dash of vanilla adds depth to the flavor. High-quality extract makes a difference here.
- Red food coloring: This gives them their signature red velvet look. A whole bottle will do the job.
- White vinegar: It works with the baking soda to make the muffins light and airy. Plus, it sharpens the red color.
- White chocolate chips: These add creamy, sweet pockets of flavor. The color contrast between the red muffins and white chips makes this treat extra mouthwatering.
How to Make Red Velvet Muffins
Ready to bake some amazing red velvet muffins? Let’s get started.
1. Prep. Set your oven to 350 degrees Fahrenheit. Line or grease your muffin tin.
2. Mix the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Blend the wet ingredients. In a separate bowl, beat together the buttermilk, melted butter, eggs, vanilla, red food coloring, and vinegar until smooth.
4. Combine the wet and dry. Create a well in the dry ingredients, pour in the wet mixture, and mix gently to combine. Fold in the chocolate chips halfway through stirring. Don’t overmix!
5. Fill and bake. Scoop the batter into the muffin cups, filling them 3/4 full. Bake for 18-20 minutes. Check with a toothpick. If it comes out clean, they’re done.
6. Cool and serve. Let them sit in the tray for 5 minutes, then move them to a wire rack. Enjoy your muffins warm!
Tips for the Best Muffins
Follow these tips, and your muffins turn out great every time.
- Room temperature is key. Ensure your milk and eggs are at room temperature for the best mix.
- Use cooled melted butter. One trick is to mix it with cold buttermilk. The warm butter with the cold buttermilk should balance the temperatures.
- Check your leaveners. Expired baking soda or powder can ruin your bake. A quick check can save your muffins!
- Vinegar is non-negotiable. It reacts with the baking soda to make your muffins light and airy, so don’t skip it.
- Choose quality food coloring. A high-quality gel food coloring will give you vibrant red muffins. The liquid stuff just doesn’t cut it.
- Mix gently and just enough. Overmixing can lead to tough muffins, so stir just until the ingredients are combined.
- Parchment liners are your friend. They don’t stick like other liners can, making your muffins easy to unwrap and enjoy.
- Don’t overbake! Check for doneness after 15 minutes, then bake in 2-3 minute intervals to avoid overbaking.
Recipe Variations
Keep things interesting with these creative twists.
- Top with more chips. Sprinkle extra white chocolate chips on top before baking for an extra sweet touch.
- Make mini muffins. Adjust the baking time for adorable mini muffins. They cook faster and are perfect for snacking!
- Try other chocolate chips. Toss in your favorite white, dark, or milk chocolate chips to mix up the flavors.
- Mix in fruit. Berries or banana chunks can add a fresh, fruity twist to your red velvet muffins.
- Try gluten-free. Swap in your preferred gluten-free flour for a version everyone can enjoy.
- Vegan-friendly. Use alternatives for butter, eggs, and milk.
How to Store
Keep your muffins fresh and delicious with these tips.
To Store: Once cool, place your muffins in an air-tight container and keep them at room temp. They’ll stay perfect for up to 3 days. Don’t refrigerate, as it tends to dry them out.
To Freeze: First, let them cool down completely. Then, wrap each muffin in plastic wrap and again in foil. Place them in an air-tight container and freeze for up to 3 months.
To Reheat: Warm frozen muffins in the oven at 350˚F for 10-15 minutes. Or, give them a quick zap in the microwave for about 30 seconds. They’ll taste just baked.
More Delicious Muffin Recipes
Easy Banana Oat Muffins for a Wholesome Treat
To Die For Blueberry Muffins
Pancake Mix Muffins (Easy Recipe)
Chocolate Chip Muffins (Easy Bakery-Style Recipe)
Lemon Blueberry Muffins (Easy Recipe)
Red Velvet Muffins
12
servings10
minutes20
minutes318
Satisfy your sweet tooth with these red velvet muffins! Tender, moist, and chocolatey, they’re the perfect pick-me-up.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C) and lightly grease a muffin tin with cooking oil. Or line the muffin tin with paper liners and set aside.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until well blended.
- In a separate medium bowl, whisk the buttermilk, melted butter, eggs, vanilla extract, red food coloring, and vinegar until well combined.
- Make a well in the center of the dry mixture and pour in the wet ingredients. Use a spatula to gently stir the ingredients. Stop halfway through and add the chocolate chips. Then stir until just combined and no streaks of flour are visible.
- Portion the batter into the muffin tray, filling each cup about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack. Serve warm and enjoy!
