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

Red Velvet Muffins

Markie | MarkiesKitchen.com
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
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
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