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Red Velvet Muffins with Cream Cheese Filling

Indulge in Red Velvet Muffins with Cream Cheese Filling Today

These Red Velvet Muffins with Cream Cheese Filling are soft and delicious, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 4 ounces Cream Cheese Softened
  • 1 large Egg Yolk Provides richness
  • 2 tablespoons Powdered Sugar Sweetens the filling
  • 1 teaspoon Vanilla Extract Enhances flavor
For the Muffin Batter
  • 1.5 cups Cake Flour A tender texture
  • 1 cup Granulated Sugar
  • 0.25 cup Salted or Unsalted Butter Softened
  • 0.25 cup Vegetable or Canola Oil
  • 1 cup Brown Sugar Packed
  • 3 large Egg Whites
  • 1.5 tablespoons Red Velvet Emulsion
  • 0.75 teaspoon Baking Powder
  • 0.25 teaspoon Baking Soda
  • 0.25 cup Unsweetened Cocoa Powder
  • 0.75 cup Buttermilk Or regular milk with vinegar
  • 0.25 cup Heavy Whipping Cream Whipped
For the Crumb Topping
  • 1 tablespoon Cake Flour
  • 0.25 cup Granulated Sugar
  • 3 tablespoons Salted or Unsalted Butter

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Muffin tin
  • spatula

Method
 

Make the Cream Cheese Filling
  1. In a mixing bowl, combine cream cheese, egg yolk, powdered sugar, and vanilla extract. Beat until smooth.
  2. Scoop dollops onto a plate and freeze while preparing muffins.
Prepare the Crumb Topping
  1. Mix cake flour, granulated sugar, and butter until crumbly. Set aside.
Preheat the Oven
  1. Preheat oven to 425°F (218°C) and prepare muffin tin.
Cream the Butter and Sugars
  1. Beat together butter, vegetable oil, and brown sugar until fluffy.
Incorporate the Egg Whites
  1. Gradually add egg whites, beating well after each addition along with vanilla and red velvet emulsion.
Combine Dry Ingredients
  1. Whisk together cake flour, baking powder, baking soda, cocoa powder, and salt. Alternate adding dry ingredients and buttermilk to wet mixture.
Fold in the Whipped Cream
  1. Whip heavy cream until stiff peaks form and fold into batter.
Assemble the Muffins
  1. Fill muffin cups halfway with batter, add cream cheese filling, top with additional batter.
Add the Crumb Topping and Bake
  1. Sprinkle crumb topping over muffins and bake first at 425°F for 6 minutes, then reduce to 350°F and continue for 18-22 minutes.
Cool and Serve
  1. Cool muffins in the pan for 10-15 minutes before removing.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, freeze cream cheese dollops before adding to the batter.

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