Breakfast Featured Muffins

Red Velvet Cream Cheese Muffins

Yum

I love making muffins, and I love red velvet even more. So this recipe is a win win for me. Plus, the crumble on top of the muffins is like the ultimate icing on the cake! Oh, the irony. The muffin turned out to be moist and fluffy, a delightful contrast to the crumbly cookie crumbles atop each muffin. The luscious cream cheese dollop in the middle of the muffin makes it so decadent, with the slight tanginess off-setting the sweetness of the muffin. 

1 red velvet muffin

 

To me, muffins are like cupcakes without all that fuss. I actually prefer it to cupcakes as I’m not absolutely fond of buttercream. Not that I dislike it; I can just do without it. Although this recipe takes a little more work as compared to my other muffin recipes, the efforts are well worth it. If you are also a fan of red velvet cakes, check out my Incredibly Moist Red Velvet Cake with Cream Cheese Frosting,  Red Velvet Bundt with Cream Cheese Glaze, and Red Velvet Cheesecake Brownie

PhotoGrid_1462106309666

Red Velvet Cream Cheese Muffins
Yields 12
Write a review
Print
Crumble Topping
  1. 30g castor sugar
  2. 50g all-purpose flour
  3. 30g unsalted butter, diced into cubes
Cream Cheese Batter
  1. 113g brick-style cream cheese, softened (lite is okay)
  2. 1/4 cup (50g) granulated sugar
  3. 1/2 teaspoon vanilla extract
Muffin Batter
  1. 1 1/4 cups (160g) all-purpose flour
  2. 1/2 cup (100g) granulated sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt, or to taste
  5. 1 large egg (60g)
  6. 1/2 cup (113g) melted butter
  7. 1/3 cup (80g) buttermilk
  8. 2 tablespoon (15g) natural unsweetened cocoa powder
  9. A few drops of red gel food colouring
Instructions
  1. Preheat oven to 190C.
  2. Line your muffin tin.
Crumble Topping
  1. In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.
Cream Cheese Batter
  1. In a separate medium bowl, combine the cream cheese, sugar, vanilla. Whisk by hand or beat with a handheld electric mixer until smooth. Set aside.
  2. In a large bowl, add the flour, sugar, baking powder, salt.
  3. Whisk to combine.
  4. In measuring cup or bowl, whisk egg, melted butter, buttermilk, cocoa powder, red food colouring together.
  5. Add the wet ingredients to the dry and stir just until moistened.
  6. Batter should be thick and lumpy, do not overmix!
  7. Divide muffin batter equally into each liner.
  8. Dollop one heaping teaspoon of cream cheese mixture into the muffin batter.
  9. Swirl with tooth pick.
  10. Evenly sprinkle each muffin with the crumble topping.
  11. Bake for about 17 to 19 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  12. Allow muffins to cool in pan for about 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
  1. Muffins will keep airtight at room temperature for up to 3 days (or chiller), or in the freezer for up to 4 months.
Adapted from Averiecooks
Adapted from Averiecooks
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
Red Velvet Muffins 2

Print Friendly
Pad Woon Sen (Thai Stir-Fried Glass Noodle)
Brown Soda Bread / Irish Wheaten Bread (Guest Series 2)

You Might Also Like

5 Comments

  • Reply
    Zoe
    16 May, 2016 at 10:16 am

    Hi Sharon,

    Love your very sexy muffins! Its intense red is beautiful πŸ™‚

    Thank you so much for your support! Lucky me that I got to watch your episode when I was in Singapore and I think you are gorgeous… Hope that mine is ok too :p

    Zoe

  • Reply
    magdalene goh
    16 May, 2016 at 9:09 pm

    Hi Sharon
    Had tried doing your cream cheese brownies (second attempt to bake cake etc) and it was good. Thanks. However the cream cheese sold here in london is soft cheese. Are they the same? Can’t wait to work on another of your masterpiece.

    • Reply
      Sharon Lam
      16 May, 2016 at 9:39 pm

      Hi there, thanks for trying out the recipe! I’m not sure if the cream cheese are the same. I use philadelphia block cream cheese if it help. It’s harder and takes a while of whisking to soften, unlike mascarpone cheese that comes soft in a tub. πŸ™‚

  • Reply
    YJ
    29 August, 2016 at 6:46 pm

    Hi Sharon, just wondering if I could change the red food gel with liquid coloring? Will it do the same?

    • Reply
      Sharon Lam
      29 August, 2016 at 8:55 pm

      Yup, it’ll work too. Just that the colours may not be as intense, and you’ll have to use more colouring which may make the batter a little wetter. Just bake slightly longer if that’s the case.

    Leave a Reply