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Red Velvet Muffins Recipe

Megan
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 58 minutes
Course Breakfast, Celebrations, Holiday
Cuisine American
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 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. 
Keyword Red Muffins, Red Velvet Cake Muffins, Red Velvet Muffins, Red Velvet Muffins Recipe
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