• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Markie's Kitchen
  • Recipes
  • Latest
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Latest
  • About
  • Contact
  • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Latest
    • About
    • Contact
    • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • A top down photo of a dark blue casserole dish with pasta and diced chicken in creamy sauce, sprinkled with fresh chopped parsley and served with two slices of lemon.
      Chicken Garlic Parmesan Pasta (Easy One-Pot Dinner)
    • A close-up photo of three slices of apple strudel dusted with icing sugar and cinnamon powder.
      Easy Apple Strudel With Puff Pastry
    • A top down photo of a plate stacked with baked cheesy goods next to a small bowl with butter and decorated with fresh parsley.
      Parmesan Bread Bites (Homemade Recipe)
    • A bowl with cooked beef, carrots, potatoes and onion in a sauce.
      Hearty Beef Brisket Stew
    • A top down photo of two bowls with pumpkin and carrot soup. The bowls are on a dark scratched grey table top, next to a cobalt blue tea towel, and a few pieces of sourdough bread. There is a wooden spatula on top and bunch of fresh parsley in the top right corner of the picture.
      Pumpkin And Carrot Soup (Easy + Cozy!)
    • photo of pesto tuna pasta
      Tuna Pesto Pasta Recipe (Easy & Spicy!)
    • A square photo of a plate with stacked chicken kabobs, sprinkled with fresh chopped parsley.
      Air Fryer Chicken Kabobs
    • A close up photo of a glass bowl filled with cucumber and cream sauce, standing next to a wedge of lemon and sliced pitta bread.
      Tzatziki Sauce with Sour Cream
    • A photo of a glass with pink milky drink, garnished with sliced strawberry, mint leaves and red and white straw. Behind it, there are a few ripe bananas and in the front, there is a halved strawberry.
      Easy Strawberry Banana Smoothie (Light Milkshake)
    • A close up photo of a glass with iced coffee that is topped with squirty cream, chocolate sauce and chopped hazelnuts. There a few chopped hazelnuts next to the glass, at the bottom right corner of the photo.
      Best Hazelnut Iced Coffee
    • A top down photo of a plate with diced vegetables sprinkled with cheese and decorated with cury parsley. Next to it is a fork and two pieces of broken bread slices.
      Bulgarian Salad (Shopska Salata)
    • A close of photo of a burger with pulled meat, red sauce, coleslaw, sliced tomato and sliced red onion, in a brioche bun with white and black sesame seeds. Behind is another burger, a portion of chips and a glass of beer and a beer bottle.
      Pulled Pork Burger
    Home » Recipes » Desserts

    Red Velvet Muffins

    Published: Mar 3, 2023 · by Markie · Leave a Comment

    Jump to Recipe

    These red velvet muffins are a gorgeous snack and a delicious treat. They are soft, fluffy, and easy to make. Similar to red velvet cupcakes, these muffins are perfect for Mother's Day or the holiday season!

    A close up photo of a red velvet muffin with frosting on top.
    Jump to:
    • Why You Need To Try These Red Velvet Muffins
    • Key Ingredients For Red Velvet Muffins
    • Substitutes & Variations
    • Method
    • Top Tips
    • Storage
    • FAQs
    • 📖 The Recipe

    Why You Need To Try These Red Velvet Muffins

    There are several reasons why I think you will love this recipe. Here is just a handful of them:

    • These muffins are delicious, soft, and moist. They are fairly easy and contain basic pantry and fridge ingredients.
    • This is a no-fuss recipe, you make the batter, bake, decorate (fill) them, and they are ready to go!
    • They are ideal for breakfast, or as a snack. They also pack well (without frosting), and will easily fit into your lunchbox. Did anyone say picnic?
    • These red velvet muffins are great for parties, celebrations, and gatherings. Prepare them ahead and serve them to your guests or give them as a gift for Valentine's Day, Mother's Day, or Christmas.

    If you are looking for more easy dessert recipes, try these oat muffins with fruit, carrot cake traybake, or espresso panna cotta.

    Are you a fan of no-bake recipes? Then check out these coconut and chocolate balls or triple chocolate barks - they both make a great edible present too.

    Key Ingredients For Red Velvet Muffins

    The recipe for these super easy muffins consists of a short list of ingredients. You will need:

    • Self-rising flour - pre-mixed flour with a raising agent is ideal for fluffy muffins.
    • Baking powder, to help the self-rising flour just a little bit more.
    • Cocoa powder has been used in red velvet cake recipes since the 20th century, so I suggest we add some of that too!
    • Sugar or sweetener for a boost of sweetness. Use either icing, granulated, or caster sugar.
    • White chocolate and raspberry chocolate chips for that indulgent chocolatey flavor and fabulous raspberry aroma.
    • Free-range eggs will help combine all of the ingredients together.
    • Double cream (thick cream) will provide the so important moisture and sweet taste.
    • Vanilla extract is your best friend when cooking, it adds a bit of the delicate vanilla flavor.
    • Red food coloring to make these muffins stand out from the crowd. For best results -bright red muffins - make sure you follow the instructions on the packaging.

    These muffins taste great even without any frosting (filling), therefore the frosting is totally optional. If you decide to go ahead with it, you will need:

    • Full-fat cream cheese
    • Unsalted butter
    • Sugar
    • Vanilla extract

    This recipe is for 12 muffins (one batch). Go to the recipe card to see the exact measurements and step-by-step instructions.

    Substitutes & Variations

    Don't worry if you miss some of the above ingredients. This easy muffin recipe is very versatile. Here are suggestions on what can be swapped:

    • Use plain flour and baking powder, or baking soda.
    • Add single cream - the muffins will be even softer and will rise slightly more.
    • Lemon zest works great instead of vanilla.
    • Add 'regular' chocolate chips or shredded chocolate - milk, dark, white, they all will work in this recipe!

    See the recipe card at the bottom of this post for information on swap ratios.

    Method

    These red velvet muffins can be done in 4 simple steps:

    1. Make the batter by combining all dry ingredients together.
    2. Add wet components and mix until everything is combined (the batter can be lumpy).
    3. Divide into portions (paper cups), sprinkle with some more chocolate chips, and bake.
    4. Leave to cool down and fill with cream cheese frosting.
    A collage of four photos showing how to make batter for red velvet muffins.
    A photo of a twelve-muffin tin with red muffin batter in paper cups just beforebaking in the oven.
    A photo of an electric whisker whisking cream cheese frosting in a bowl.

    Top Tips

    • Do not over-whisk the muffin batter - just mix it with a spatula or wooden spoon until all ingredients are combined. No need to use an electric whisker here.
    • Do not open the oven during baking. Let the muffins rise at a very high temperature first, then lower the temperature and leave them to bake fully inside.
    • When making ahead, prepare the batter and bake the muffins. Leave to cool down and store the muffins without frosting until you are ready to serve them (up to 12-24 hours in advance). This will prevent the muffins from going soggy too fast.
    • Do not freeze muffins with frosting. The frosting would split and you would end up throwing them away. Make the frosting (icing) fresh and add it just before serving.

    Storage

    When the muffins are baked, cooled down, and decorated, store them in a sealed container in the fridge, where they will keep for up to 3 days.

    You can also freeze these muffins, however, do it without the icing (frosting). Red velvet muffins will stay fresh in a plastic bag or in an airtight food container in the freezer for up to 6 months.

    Leave them to defrost slowly in the fridge (6-12 hours in advance). Add the cream cheese frosting just before serving.

    A top down photo of five red velvet muffins in paper cups.

    FAQs

    Can you freeze red velvet muffins?

    Yes, you can freeze these muffins. Just remember not to add any frosting before freezing them, as the frosting would split and ruin the muffins once defrosted.

    Do red velvet muffins (cupcakes) need to be refrigerated?

    Yes, any baked goods with cream cheese frosting should be kept in the fridge until you are ready to serve them. Take them out of the fridge 30 minutes before serving so that they reach room temperature if you don't like to eat them chilled.

    What is red velvet frosting?

    The frosting used on red velvet cakes, cupcakes, and muffins is a mixture of butter with cream cheese, sugar, and sometimes vanilla.

    📖 The Recipe

    A close up photo of a red velvet muffin with frosting on top.

    Red Velvet Muffins

    Markie
    Red velvet muffins are a gorgeous and delicious treat. They are soft and fluffy, and easy to make. Perfect for Mother's Day and other holidays!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dessert
    Cuisine American, British
    Servings 12 muffins
    Calories 254 kcal

    Ingredients
     
     

    Muffin batter

    • 200 g self-rising flour, or 200g plain flour + 1 teaspoon baking powder
    • ½ teaspoon baking powder
    • ½ tablespoon cocoa powder
    • 100 g sugar, use more/less according to taste
    • 2 free-range eggs
    • 260 ml double cream, or 260 ml single cream
    • 1 teaspoon vanilla extract
    • 1 ½ tub red food colouring
    • 80 g white and raspberry chocolate chips , save ⅓ of these for sprinkling

    Cream cheese frosting (optional)

    • 40 g full-fat cream cheese, or low-fat cream cheese
    • 30 g unsalted butter, softened (room temperature)
    • 30-50 g icing sugar, according to taste
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat the oven to 220C/200C fan/430F. Spray your muffin tin with cooking oil (optional step, not necessary if you have deep enough paper cups). Line the muffin baking tin with paper or silicone muffin cups.
    • Mix all dry ingredients together in a large mixing bowl, saving ⅓ of the chocolate chips for sprinkling.
    • Add wet components (eggs, double cream, vanilla extract), add food coloring, and mix just until everything is combined (the batter can be lumpy).
    • Carefully divide the batter into portions - fill the paper cups to maximum, sprinkle with some more chocolate chips.
    • Bake in a preheated oven at 220C/200C fan/430F for the first 10 minutes until the muffins rise tall. Do not open the oven during this time. Then lower the temperature to 180C/160C fan/355F and bake for further 15-20 minutes until baked through - test it using a bamboo stick, if it comes out clean, the muffins are done, if not, bake for further 3-5 minutes.
    • Leave to cool down. If making a cream cheese frosting, make it in the meantime.

    Cream cheese frosting (optional)

    • Tip the butter and cream cheese into a mixing bowl. Using an electric hand mixer, whip together for 5 minutes or until you get a smooth and creamy texture without any lumps. Add icing sugar and vanilla extract, and whisk again until combined and smooth.
    • Transfer the frosting mix into a piping bag.
    • Using a sharp knife, make a hole in the middle of the muffins. Fill the hole with the frosting and serve.

    Notes

    Possible swaps:
    • 1 teaspoon baking powder for ⅓ teaspoon baking soda,
    • single cream - 1:1 ratio,
    • 1 tablespoon lemon zest instead of vanilla extract,
    • regular chocolate chips or shredded chocolate - milk, dark, white, etc (1:1 ratio).
     
    Remember to store your red velvet muffins with frosting in the fridge (covered).
    Freeze these muffins without any frosting. Make the frosting and add it just before serving.

    Nutritional Information (Estimates Only)

    Serving: 1muffin | Calories: 254kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 75mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 470IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.4mg
    Keyword cream cheese icing, muffins, white chocolate
    Tried this recipe?Let me know how it was! Give a star rating if you enjoyed it, this helps other readers who are looking for recipes like this!

    Share this:

    • Pinterest
    • Facebook
    • Twitter
    • Email
    • Print
    • WhatsApp
    • Reddit

    You may also like

    • A photo of a bowl of semolina porridge with cocoa powder and melted butter.
      Czech Semolina Porridge (Krupicová Kaše)
    • A close up photo of oat berry muffins in paper cups.
      Easy Oaty Muffins With Fruit
    • A photo of a batch of dark brown chocolate hot cross buns served with orange glaze and butter.
      Easy Chocolate Hot Cross Buns
    • A photo of a cheesecake with Easter chocolate eggs on a cake stand.
      Easter Egg Cheesecake

    About Markie

    Hi there! I'm a passionate home cook, food blogger and photographer. I enjoy making great food without having to run to the shop every day. I'm here to help you cook easy and delicious meals from classic pantry ingredients. More about me

    Reader Interactions

    Share Your Thoughts Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    a profile picture of Markie

    Hi! My name is Markie and I'm here to help you cook easy and delicious meals from typical pantry & store cupboard ingredients!

    Do you enjoy making great food without having to run to the shop every day?

    Then you're in the right place!

    More about me →

    Trending Recipes

    • A photo of a glass with pink milky drink, garnished with sliced strawberry, mint leaves and red and white straw. Behind it, there are a few ripe bananas and in the front, there is a halved strawberry.
      Easy Strawberry Banana Smoothie (Light Milkshake)
    • A photo of a bowl of semolina porridge with cocoa powder and melted butter.
      Czech Semolina Porridge (Krupicová Kaše)
    • A close up photo of oat berry muffins in paper cups.
      Easy Oaty Muffins With Fruit
    • A photo of a batch of dark brown chocolate hot cross buns served with orange glaze and butter.
      Easy Chocolate Hot Cross Buns
    • A close up photo of a red velvet muffin with frosting on top.
      Red Velvet Muffins
    • A photo of someone pouring a syrup over a stack of pancakes with raspberries on the side.
      Fluffy Pancakes Without Eggs (With Self-rising Flour)
    • A photo of a portions of quiche and a salad on a plate.
      Smoked Salmon and Broccoli Quiche
    • a photo of overnight oats served in a jar and some extra oreos on side
      Oreo Overnight Oats without Milk
    • A bowl with cooked beef, carrots, potatoes and onion in a sauce.
      Hearty Beef Brisket Stew
    • A close of photo of a burger with pulled meat, red sauce, coleslaw, sliced tomato and sliced red onion, in a brioche bun with white and black sesame seeds. Behind is another burger, a portion of chips and a glass of beer and a beer bottle.
      Pulled Pork Burger
    • A top-down photo of a table spread with a bowl of red cabbage, and a plate of roast dinner with a roast chicken leg, braised red cabbage and dumplings.
      Slow-Cooked Red Cabbage
    • A photo of a leek and potato soup served with cream, chopped herbs and crusty bread.
      Slow Cooker Leek And Potato Soup

    Follow me

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    About

    • Privacy Policy
    • Web Stories
    • Disclaimer

    Newsletter

    • Sign Up for emails and updates and never miss a recipe again!

    Contact

    • Contact
    • Work with Me

    Copyright © 2023 Markie's Kitchen

    About cookies on this website
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT