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Red Velvet Muffins with Cream Cheese Filling

Red Velvet Muffins with Cream Cheese Filling: Pure Indulgence

Indulge in these Red Velvet Muffins with Cream Cheese Filling, a delicious blend of rich flavors and soft textures.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Cake Flour Substitute with all-purpose flour mixed with cornstarch if unavailable
  • 2 tbsp Cocoa Powder Use unsweetened cocoa for best results
  • 1 tbsp Baking Powder Ensure freshness for optimal results
  • 1 tsp Baking Soda Use only the recommended amount for proper texture
  • 1 tsp Salt Enhances flavor; don’t omit
  • 1/2 cup Butter Unsalted is preferred
  • 3/4 cup Brown Sugar May substitute with granulated sugar
  • 2 large Egg Whites Avoid using whole eggs
  • 1 cup Buttermilk Substitute with milk mixed with vinegar
  • 1 cup Heavy Cream Ensure it’s thick enough
  • 1 tsp Vanilla Extract Pure extract provides the best taste
  • 1 tbsp Red Velvet Emulsion Substitute with gel food coloring if unavailable
For the Cream Cheese Filling
  • 8 oz Cream Cheese Ensure it's softened
  • 1/2 cup Powdered Sugar Adjust the amount to taste
  • 1 large Egg Yolk Do not substitute with whole eggs
For the Crumb Topping
  • 1/2 cup Butter Melted works best
  • 1 cup Flour Use all-purpose flour
  • 1/4 cup Sugar Adjust to preference
  • 1 tsp Cinnamon Optional, for warmth and flavor

Equipment

  • mixing bowls
  • Muffin tin
  • Whisk
  • Spatula
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare Cream Cheese Filling: In a mixing bowl, beat together softened cream cheese, an egg yolk, and powdered sugar until smooth. Spoon dollops onto a parchment-lined tray and freeze while preparing the muffin batter.
  2. Make Crumb Topping: Combine melted butter, flour, sugar, and optional cinnamon in a separate bowl until resembling coarse crumbs. Set aside.
  3. Mix Wet Ingredients: Cream together softened butter and brown sugar until light and fluffy. Gradually add egg whites, then stir in buttermilk and vanilla extract.
  4. Combine Dry and Wet Ingredients: Whisk together cake flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients, alternating with buttermilk until just combined.
  5. Fold Whipped Cream: Whip heavy cream until semi-stiff peaks form. Carefully fold into the muffin batter until combined.
  6. Fill Muffin Tins: Preheat oven to 425°F. Fill muffin cups nearly to the top with batter, place frozen cream cheese filling in the center, and cover with remaining batter.
  7. Add Crumb Topping: Sprinkle the crumb topping over each muffin and press down lightly to adhere.
  8. Bake: Bake at 425°F for 6 minutes, then reduce temperature to 350°F and continue baking for another 18-22 minutes until a toothpick comes out with a few moist crumbs.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days. Refrigerate for up to a week or freeze for up to 1 month. Reheat as desired.

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