Dessert

Red Velvet Cream Cheese Muffins Recipe

ByAiden Wells December 1, 2025December 1, 2025

Introduction

These Red Velvet Cream Cheese Muffins are a delightful twist on a classic favorite. Moist and tender with a subtle cocoa flavor, each muffin is topped with a buttery crumb and swirled with creamy, sweetened cream cheese. Perfect for breakfast or an afternoon treat.

The image shows two red velvet cupcakes in red paper liners with white polka dots, placed on a wooden surface and a white lace doily. Each cupcake has a rough, crumbly top with mixed red and white textures, indicating a soft cake with white cream or frosting bits on top. The background includes blurred boxes and more desserts, with the focus clearly on the cupcakes at the front. The setting is simple with a white marbled texture surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups flour
3/4 cup sugar (divided)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup buttermilk
2 tablespoons natural cocoa powder
1 1/2 teaspoons red liquid food coloring
1/2 cup vegetable oil
1 large egg (beaten)
4 ounces cream cheese (softened)
1/4 cup flour (for topping)
2 tablespoons butter (cubed)

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray it with non-stick cooking spray.
Step 2: In a large bowl, whisk together 1 1/4 cups flour, 1/2 cup sugar, baking powder, and salt. Set this dry mixture aside.
Step 3: In a separate small bowl, combine the buttermilk, cocoa powder, red food coloring, vegetable oil, and beaten egg. Whisk until smooth.
Step 4: Gently stir the wet ingredients into the dry ingredients just until moistened. Avoid overmixing to keep the muffins tender.
Step 5: In another small bowl, beat the softened cream cheese and the remaining 1/4 cup sugar together until smooth. Fold this cream cheese mixture into the muffin batter, leaving some streaks for a marbled effect.
Step 6: Fill each muffin cup about two-thirds full with the batter.
Step 7: To make the crumb topping, mix the remaining sugar and 1/4 cup flour in a small bowl. Use a pastry cutter or your fingers to blend in the cubed butter until the mixture forms coarse crumbs.
Step 8: Sprinkle the crumb topping evenly over each muffin.
Step 9: Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use full-fat cream cheese for the richest texture and flavor in the filling.
To make these muffins without buttermilk, substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
Add a handful of mini chocolate chips to the batter for an extra chocolatey touch.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 3 months. Reheat refrigerated or thawed muffins in the microwave for 15-20 seconds before serving for best results.

How to Serve

The image shows four red cupcakes with white polka dots, each topped with a crumbly white and dark reddish-brown layer that looks soft and fluffy, sitting on delicate white paper doilies. The cupcakes are placed on a wooden surface, slightly blurred in the background but with one cupcake in clear focus in the front center. The crumb topping is uneven with coarse texture visible, creating a contrast with the smooth cupcake surface inside the liners. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gel or powder food coloring instead of liquid?

Yes, gel or powder food coloring can be used, but start with less and add gradually, as they can be more concentrated than liquid food coloring.

What if I don’t have a pastry cutter for the crumb topping?

You can use two knives to cut the butter into the dry ingredients or simply rub the butter and flour mixture between your fingers until it forms coarse crumbs.