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Red Velvet Cream Cheese Muffins

Delishar

Ingredients
  

Crumble Topping

  • 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

Muffin Batter

  • 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

Instructions
 

  • Preheat oven to 190C.
  • Line your muffin tin.

Crumble Topping

  • 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.

Notes

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