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.
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
Red Velvet Cream Cheese Muffins
- 30 g castor sugar
- 50 g all-purpose flour
- 30 g unsalted butter diced into cubes
Cream Cheese Batter
- 113 g brick-style cream cheese softened (lite is okay)
- 1/4 cup 50g granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups 160g all-purpose flour
- 1/2 cup 100g granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt or to taste
- 1 large egg 60g
- 1/2 cup 113g melted butter
- 1/3 cup 80g buttermilk
- 2 tablespoon 15g natural unsweetened cocoa powder
- A few drops of red gel food colouring
- Preheat oven to 190C.
- Line your muffin tin.
- 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
- 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.
- In a large bowl, add the flour, sugar, baking powder, salt.
- Whisk to combine.
- In measuring cup or bowl, whisk egg, melted butter, buttermilk, cocoa powder, red food colouring together.
- Add the wet ingredients to the dry and stir just until moistened.
- Batter should be thick and lumpy, do not overmix!
- Divide muffin batter equally into each liner.
- Dollop one heaping teaspoon of cream cheese mixture into the muffin batter.
- Swirl with tooth pick.
- Evenly sprinkle each muffin with the crumble topping.
- Bake for about 17 to 19 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Allow muffins to cool in pan for about 5-10 minutes, then transfer to a wire rack to cool completely.
Zoe16 May, 2016 at 10:16 am
Love your very sexy muffins! Its intense red is beautiful 🙂
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
magdalene goh16 May, 2016 at 9:09 pm
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.
Sharon Lam16 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. 🙂
YJ29 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?
Sharon Lam29 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.