This is one of those recipes that I’ve been trying to perfect for agggessss! the first time I tried making a red velvet muffin was about a year ago, maybe even more and although I liked it enough, it wasn’t something I’d remember or ever really reach for compared to other muffins. I tried a couple of different recipes but couldn’t get it right how I wanted it so I let it go…. until now 😉
These guys are PERFECT! ❤
The recipe I used to make these is my favourite buttery muffin base recipe. I knew that once I had a good base recipe for muffins down, I’d be able to make an unlimited amount of muffin varieties and that is exactly how I got to turning that recipe into these red velvets.
Everything is very simple and easy, I added a little cocoa powder to the dry ingredients, a little bit of red food colouring and used buttermilk instead of milk in the batter. I always recommend using real buttermilk in baking because the substitutes yield very different results and don’t have quite the same affect to the baked good as the real stuff.
The filling is the same one I used here in my blueberry muffins , once you’ve got a winner you keep it right 😉 and it pairs so beautifully with the red velvet flavours of the muffin. 🙂
These guys are soo simple and rewarding I know they’ll be made time and time again!
Enjoy peeps! and plz tag me with your pics @dutchbakerblog on Instgram, Facebook or Twitter ❤
Red Velvet Cheesecake Muffins
Makes 12 to 14 muffins.
- 2 1/2 cups (310gms) all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (24gms) cocoa powder
- 1/2 cup (100gms) softened butter
- 1 1/4 cups (250gms) white sugar
- 1/4 cup (60mls) oil
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons red food colouring
- 3/4 cup (180gms) sour cream*
- 1/2 cup (125mls) buttermilk
For the filling
- 6 oz cream cheese
- 3 tablespoons sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Preheat oven to 200C/375F. Grease and flour or line a muffin tray with cupcake cups.
- In a bowl whisk together the flour, baking powder and soda and salt until well combined. In a separate bowl, stir together all the ingredients for the cheesecake filling and set aside.
- In a large mixing bowl, cream butter until smooth then gradually add in the sugar. Once sugar is added, pour in 2 tablespoons of the oil then whisk mixture until fluffy, creamed and paled in colour, about 3 minutes.
- Add in remaining 2 tablespoons oil then the eggs one at a time whisking in between. Add in vanilla and red food colouring.
- Add in 1/3 of the dry mix then the sour cream followed by another 1/3 of the dry mix then the buttermilk whisking only until *just* combined. Add in the rest of the dry mix and whisk only until just combined. Batter will be very thick and lumpy, don’t attempt to smooth it out.
- Divide half of the batter between muffin cups then dollop in a spoonful of the cheesecake filling in the middle of each muffin cup. Add the rest of the batter on top of the filling then dollop in the rest of the filling among the muffins. Use a toothpick or knife to swirl the batter and filling together.
- Bake for 8 minutes. Then while keeping the muffins inside, lower the heat to 180C/350F and continue baking for 14 to 16 minutes or until cooked through.
- Cool muffins on wire rack for 10 to 15 minutes then place in an airtight container to cool completely.
*Sour cream can be replaced by yoghurt although the texture may vary slightly.
Recipe by the dutch baker.