Red velvet muffins are soft, moist and fluffy bakery style muffins that taste and look just like a classic red velvet cake. White chocolate chips are studded throughout these vibrant velvet muffins for the perfect color and flavor contrast. These red velvet white chocolate muffins are the perfect quick and easy to make breakfast for any occasion.
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Why Should You Make This Recipe
Red velvet recipes are some of my favorite recipes to make. My Red Velvet Cake Mix Cookies, Red Velvet Cake Pops, Red Velvet Bundt Cake and Red Velvet Brownies are quick, easy and delicious red velvet cake inspired recipes that I love. These easy red velvet muffins are no exception. I know you’ll love them too because:
- It has the perfect moist, fluffy and tender texture. These bakery style velvet muffins have the perfect muffin texture while also keeping the flavor and appearance of a classic red velvet cake.
- Tons of flavor. These vibrant red muffins have a hint of chocolate flavor with a beautiful background of vanilla. The addition of sweet and creamy white chocolate chips perfectly complements and contrasts with the red velvet cake.
- Easy to make with simple ingredients. These moist red velvet cake muffins are made with simple ingredients like flour, cocoa powder, oil, butter, sugar, eggs, buttermilk, vanilla extract and red food coloring (of course!). The muffins come together quickly and easily making them the perfect breakfast treat for any holiday or just because.
Ingredients
These red velvet cake muffins require only a handful of ingredients to make and you probably already have them in your house! Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients: Gather butter, oil, sugar, eggs, buttermilk, vanilla extract, red food coloring and white chocolate chips.
Substitutions
Here are my recommended substitutions to make these easy red muffins.
- Flour: This hasn’t been tested using alternative flours. If this can needs to be gluten free, use a good 1-1 cup all purpose flour substitute. Measure by weight (240 g) rather than cups. Gluten free flour tends to weigh a bit more than all purpose flour.
- Unsweetened Cocoa Powder: It’s best to use unsweetened cocoa powder for red velvet cake. Do not substitute with dutch process.
- Baking Powder and Baking Soda: Both leaveners are needed to make these velvet muffins.
- Salt: It’s always best to use a pinch or two of salt to help the overall flavor of any dessert.
- Unsalted Butter: Use salted butter if needed. Just make sure to omit the added teaspoon of salt listed in the recipe. Additional oil, vegan or dairy free butter can also be used if needed.
- Canola Oil: Any neutral tasting oil will work well in red velvet muffin recipe.
- Buttermilk: This ingredient can be made at home if needed. Simply add 1 tablespoon (30 ml) of white vinegar or lemon juice to a measuring cup. Fill to the 1 cup (237 ml) line with milk and let the mixture sit for about 10 minutes to curdle.
- Eggs: This muffin recipe has not been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor that pairs well with the other flavors in the muffins.
- Red Gel Food Coloring: To make these velvet muffins a vibrant red, I use a red gel food coloring from Americolor. This recipe really works best with gel food coloring. However, if you don’t mind the cake having a more muted reddish color, use a plant based food coloring.
- White Chocolate Chips: These are optional, but provide a delicious flavor and texture contrast. Use your favorite brand of white chocolate chips. Milk chocolate, semi sweet or dark chocolate chips also work well in these muffins.
Variations
- Cream Cheese Glaze: Whisk 1 cup (120 g) powdered sugar with 4 ox. (113 g) room temperature cream cheese and 1 teaspoon vanilla extract until smooth and well combined. Drizzle over the cooled muffins.
- Cream Cheese Filling: Prepare and bake the muffins according to the recipe. Allow the muffins to cool to room temperature. Using a teaspoon sized scooper or teaspoon, scoop the center of the muffin down about halfway. Mix 4 oz. (113 g) room temperature cream cheese, ¼ cup (59 ml) heavy cream, ½ teaspoon vanilla extract with 1 cup (120 g) powdered sugar until smooth and well combined. Pipe the filling into the center of the muffin and slightly up to the top of the muffin.
- Mini Red Velvet Muffins: Prepare the muffins recipe according to the recipe directions. Grease a 24 ct. mini muffin pan . Use a tablespoon sized cookie scoop to scoop the batter into the lined mini muffins wells. Bake the muffins at 375 (190 C) for 14-16 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed. Cool the muffins in the pan for 5 - 10 minutes. Gently remove them from the pan and enjoy! I suggest using mini chocolate chips for mini muffins.
How To Make
Learn how to make red velvet muffins in a few easy steps.
- In a mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together until well combined.
- In another bowl whisk the melted and cooled butter, oil, granulated sugar, eggs, vanilla extract and red gel food coloring together until well combined. Using a mesh strainer, sift the dry ingredients into the wet, alternating with the buttermilk until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Resting the batter allows the glutens to rest and hydrate. Allow 30 minutes for resting the quick cinnamon muffin batter and for preheating the oven. Fold in the white chocolate chips right before scooping into the muffin pan.
- When it’s time to bake, line 1 - 2 muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the lined muffin cups. For the highest bakery style tops, alternate every other muffin cup. Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- If you’d like to add more white chocolate chips to the top, do so as soon as the muffins come out of the oven. Cool the velvet muffins in the muffin pan for 5 - 10 minutes. Gently remove the muffins from the pan to cool completely on a cooling rack or enjoy while still warm.
How To Store, Freeze and Thaw
- Store: Place the red velvet muffins in an airtight container at room temperature for up to 5 days. If you filled with muffins with cream cheese, the muffins will need to be stored in the fridge for the entire 5 days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the homemade muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Use cupcake liners: Parts of the muffin may still stick to the liner, but the muffins are much easier to remove when they are baked in liners.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly.
- Use red food gel coloring for the most vibrant red color.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Rest the batter while the oven preheats. This is a little trick to get those beautiful bakery style domes on muffins. Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best red velvet muffins.
FAQs
What is red velvet flavor?
Red velvet is a balance between cocoa and vanilla flavors, with a hint of tanginess. The reaction between the buttermilk and cocoa also lends a more velvety texture to the muffins that is classic in red velvet cake.
What is the secret to moist muffins?
Fat is the secret to moist muffins. Traditionally I like to use sour cream or a full fat greek yogurt, but for these red velvet muffins, buttermilk was the better option.
Should muffin batter rest before baking?
When possible, resting the batter will always give you the best tasting muffins. Resting the batter allows the glutens to hydrate, resulting in tender, moist and taller muffins.
Other Muffin Recipes to Try
If you try this Red Velvet Muffins Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Red Velvet Muffins Recipe
Red velvet muffins are soft, moist and fluffy bakery style muffins that taste and look just like a classic red velvet cake. White chocolate chips are studded throughout these vibrant velvet muffins for the perfect color and flavor contrast.
Equipment
- 1 whisk
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 - 2 muffin pans (12 ct.)
- 12 cupcake liners
Ingredients
- 2 cups (240 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (59 ml) neutral baking oil
- ¼ cup (57 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 - 2 teaspoons red gel food coloring
- 2 teaspoons vanilla extract
- 1 cup (237 ml) buttermilk, room temperature
- 1 cup (170 g) white chocolate chips
Instructions
- In a mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, ¼ cup (20 g) unsweetened cocoa powder, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In another bowl whisk the melted and cooled butter, oil, granulated sugar, eggs, vanilla extract and red gel food coloring together until well combined. Using a mesh strainer, sift the dry ingredients into the wet, alternating with the buttermilk until just combined. Start and end with the dry ingredients (dry, buttermilk, dry, buttermilk, dry).¼ cup (59 ml) neutral baking oil , ¼ cup (57 g) unsalted butter, melted and cooled slightly, 2 large eggs, room temperature, 1 - 2 teaspoons red gel food coloring, 2 teaspoons vanilla extract , 1 cup (237 ml) buttermilk, room temperature, 1 cup (200 g) granulated sugar
- Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Resting the batter allows the glutens to rest and hydrate. If resting for longer than 30 minutes, transfer the batter to the fridge and cover with plastic wrap. Allow 30 minutes for resting the muffin batter and for pre-heating the oven. Fold in the white chocolate chips after the resting period and right before scooping the batter into the muffin pan.1 cup (170 g) white chocolate chips
- When it’s time to bake, line 1 - 2 muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the lined muffin cups.For the highest bakery style tops, alternate every other muffin cup.
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- If you’d like to add more white chocolate chips to the top, do so as soon as the muffins come out of the oven. Cool the velvet muffins in the muffin pan for 5 - 10 minutes. Gently remove the muffins from the pan to cool completely on a cooling rack or enjoy while still warm.
Notes
Store: Place the red velvet muffins in an airtight container at room temperature for up to 5 days. If you filled with muffins with cream cheese, the muffins will need to be stored in the fridge for the entire 5 days.
See Variations section of the blog post to make these red velvet muffins with a cream cheese filling, cream cheese glaze or as mini red velvet muffins.
did you make this recipe?tag @olivesnthyme on Instagram
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