If you are a fan of red velvet then these Red Velvet Cream Cheese Muffins are just for you!
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 servings 1x
For the Muffins:
1 1/4 all purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp table salt
1/3 cup buttermilk
2 tbps natural unsweetened cocoa powder
1 1/2 tsp red liquid food coloring
1/2 cup vegetable oil
1 large egg, slightly beaten
4 oz. cream cheese, softened
For the Crumb Topping:
1/2 cup sugar
1/4 cup all purpose flour
2 tbsp unsalted butter, cut into cubes
Preheat the oven to 375 degrees F. Line a 12-cavity muffin tin with paper liners or spray with non-stick spray.
To make the muffins: Whisk the flour, 1/2 cup of the sugar, the baking powder, and salt in a large bowl to combine. Whisk the buttermilk, cocoa, food coloring, oil and egg in a separate bowl. Stir the wet ingredients into the dry just until moistened (some lumps should remain).
Beat the cream cheese and remaining 1/4 cup sugar in a small bowl. Fold into the muffin batter, being careful to not over mix (some streaks of the cream cheese mixture should remain). Fill the muffin tins two-thirds full with the batter.
To make the crumb topping: Stir the sugar and flour in a small bowl to combine. Add the butter and cut in to with two knives or a pastry blender until you have coarse crumbs. Sprinkle the crumb topping evenly over the muffins.
Bake until a toothpick inserted comes out clean, 17 to 20 minutes. Cool in the pan for 10 minutes, then remove to a rack to cool completely.