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Red Velvet Cream Cheese Muffins

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Ingredients Method Notes

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

Method
 

  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

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