Red Velvet Cream Cheese Muffin
These red velvet cream cheese muffins come together quickly - no mixer needed! The crumb topping is divine and totally makes these muffins extra special.
Servings 12 muffins
Calories 277kcal
Ingredients
Muffins:
- 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
Crumb Topping:
- 1/2 cup sugar
- 1/4 cup flour
- 2 tablespoons butter cubed
Instructions
- Preheat oven to 375 degrees. Line a 12 cup muffin tin with liners or spray with non-stick cooking spray.
- To make the muffins, whisk together the flour, 1/2 cup of sugar, baking powder, and salt in a large bowl. Set aside.
- In a small bowl, whisk together the buttermilk, cocoa, food coloring, oil, and egg.
- Stir the wet ingredients into the dry until just moistened.
- Beat together the cream cheese and remaining 1/4 cup of sugar in a small bowl. Fold into the muffin batter, leaving some streaks and not overmixing.
- Fill the muffin tins two-thirds full with batter.
- To make the crumb topping, stir together the sugar and flour in a small bowl. Use a pastry cutter to blend in the butter until you have coarse crumbs.
- Sprinkle the topping over the muffins and bake for 17 to 20 minutes or until a tester comes out clean.
- Cool in the pan for 10 minutes and then remove to a rack to cool completely.
Nutrition
Calories: 277kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 158mg | Potassium: 121mg | Sugar: 21g | Vitamin A: 220IU | Calcium: 51mg | Iron: 1mg