Red Velvet Muffins are moist and velvety, with a hint of cocoa and tangy buttermilk. They’re perfect for special occasions, but easy enough to make any day of the week. With an irresistible chocolate chip cream cheese frosting, these Red Velvet Muffins are a must-try.
Bake up deliciously moist, tender Red Velvet Muffins with a beautiful red hue, just like you’d get at a bakery. We’ve swapped out the usual cream cheese icing for an irresistible chocolate chip cream cheese frosting. Wonderfully rich and creamy, it’s got addictive cookie dough flavors that perfectly complement the red velvet.
Muffin Making Essentials
These Red Velvet Muffins come together easily, and you’ll be just as tempted to have them for breakfast as you would for dessert. You’ll need a GoodCook 3 Piece Plastic Mixing Bowl Set and a GoodCook Covered Cupcake Pan for this recipe.
Tote muffins and cupcakes anywhere with the handy and portable GoodCook Covered Cupcake Pan. Now you’re ready to get baking!
Bake & Share
Happy Red Velvet Muffins Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Red Velvet Muffins
Easy, delicious red velvet muffins topped with chocolate chip cream cheese frosting are perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- 4 Tbsp unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 egg
- 2 1/2 Tbsp unsweetened cocoa powder
- 3 Tbsp liquid red food coloring
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup + 2 Tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp distilled white vinegar
- 4 oz. cream cheese, softened
- 4 Tbsp. butter, softened
- 1 tsp. vanilla
- 1 Tbsp Half and half or milk, more if needed to reach desired consistency
- 3 cups powdered sugar, more if needed to reach desired consistency
- 2/3 cup mini chocolate chips, chopped
Heat oven to 350°F. Spray muffin tins with non-stick cooking spray or line with liners. Using a mixing stand with paddle attachment on medium-high speed, cream the butter and sugar until light and fluffy. Add egg and beat well.
In a separate small bowl make a thick paste by mixing together the cocoa powder, vanilla extract and red food coloring. Add to the batter and mix until completely combined. Be sure to scrape down sides a couple of times so you can incorporate all of the color.
Reduce speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Add salt, baking soda and vinegar. Mix on high until smooth.
Divide the batter evenly using a cookie scoop and bake for about 12-15 minutes, or until a toothpick into the center of the largest muffin comes out clean. Cool for 10 minutes before removing from the pan. Place on a cooling rack to cool completely before frosting.
In a large bowl using paddle attachment mix together cream cheese and butter. Add sugar, vanilla and mix until combined. Add powdered sugar and beat to evenly incorporate until smooth. Add half and half or milk to reach desired consistency. Stir in chopped mini chocolate chips.
Frost cooled muffins and enjoy.
Recipe adapted by: Brown Eyed Baker