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Red Velvet Muffins with Cream Cheese Filling

Irresistibly Soft Red Velvet Muffins with Cream Cheese Filling

These Red Velvet Muffins with Cream Cheese Filling are a soft, delightfully sweet treat perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 15 minutes
Total Time 1 hour 9 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz Cream Cheese Substitute with mascarpone for a unique flavor.
  • 1 large Egg Yolk Adds moisture and richness.
  • 1/2 cup Powdered Sugar Sweetens the filling.
  • 1 tsp Vanilla Extract Enhances flavors.
Muffin Batter
  • 2 cups Cake Flour Substitute with all-purpose flour by replacing 2 tbsp with cornstarch.
  • 1 cup Granulated Sugar Sweetens the batter.
  • 1/2 cup Salted/Unsalted Butter Keep at room temperature.
  • 1/2 cup Vegetable/Canola Oil Maintains moisture.
  • 1/2 cup Brown Sugar Adds sweetness and moisture.
  • 2 large Egg Whites Offers structure.
  • 1 tbsp Red Velvet Emulsion Provides color and flavor.
  • 1 tbsp Baking Powder Leavening agent.
  • 1 tsp Baking Soda Leavening agent.
  • 1 tbsp Cocoa Powder Adds chocolate flavor.
  • 1 cup Buttermilk Can be replaced with regular milk mixed with vinegar.
  • 1 cup Heavy Whipping Cream Whipped and folded in.
Crumb Topping
  • 1/2 cup Cake Flour Ensures a fine texture.
  • 1/4 cup Granulated Sugar Sweetens the topping.
  • 1/4 tsp Salt Balances sweet flavors.
  • 1/4 cup Butter Well-coated pieces.

Equipment

  • mixing bowl
  • electric mixer
  • Muffin Pan
  • Parchment paper

Method
 

Steps
  1. Prepare the Cream Cheese Filling by blending cream cheese, egg yolk, powdered sugar, and vanilla extract until smooth. Freeze for 30 minutes.
  2. Make the Crumb Topping by whisking cake flour, granulated sugar, butter, and salt until coarse crumbs form. Set aside.
  3. Preheat oven to 425°F. Prepare muffin pan with greasing or liners.
  4. Cream softened butter, vegetable oil, and brown sugar until light and fluffy.
  5. Add egg whites to the creamed mixture, blending in vanilla extract and red velvet emulsion.
  6. Combine dry ingredients and buttermilk alternately into the wet mixture.
  7. Fold in whipped heavy cream until the batter is light and airy.
  8. Scoop batter into muffin cups, add frozen cream cheese filling, then cover with remaining batter.
  9. Sprinkle crumb topping evenly over muffins.
  10. Bake at 425°F for 6 minutes, then reduce to 350°F and bake for 18-22 minutes.
  11. Cool muffins in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

These muffins can be served warm or at room temperature. Perfect for breakfast or dessert.

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