These red velvet muffins are soft, fluffy, and just a little fancy with their vibrant color! They’re perfect for breakfast or a sweet treat any time of the day.
The sprinkle of chocolate makes them super tasty, and the cream cheese glaze adds a delightful finish. I love enjoying them warm with a cup of coffee—so cozy!
Key Ingredients & Substitutions
All-Purpose Flour: It’s essential for the structure of the muffins. If you’re looking for a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.
Buttermilk: This adds moisture and tanginess. You can substitute it with milk mixed with vinegar (1 tbsp per cup) or yogurt thinned with a bit of water.
Red Food Coloring: It gives the muffins their signature color. If you prefer a natural option, beet juice can be a good substitute, though it may alter the flavor slightly.
White Chocolate Chips: They add sweetness. If you want a different flavor, try semi-sweet chocolate chips or even dark chocolate for a nice contrast!
How Do I Make Sure My Muffins Turn Out Fluffy?
The key to fluffy muffins is proper mixing. When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins. Here are some tips:
- Use room temperature ingredients. This helps the batter combine more easily.
- Gently fold the batter instead of stirring vigorously. This keeps the air bubbles intact, which contributes to fluffiness.
- Fill muffin cups about 3/4 full to allow room for rising without overflowing.
Letting your muffins cool slightly in the pan before transferring them to a wire rack helps maintain moisture and softness. Enjoy these delightful red velvet muffins!
Red Velvet Muffins (Soft and Fluffy)
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 large egg, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup white chocolate chips (plus extra for topping)
- Coarse sugar or sanding sugar, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 18-22 minutes of baking. Allow for a little extra time if you want to cool the muffins before enjoying them. Overall, you’ll spend around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat & Prepare Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating, line a 12-cup muffin tin with paper liners to make for easy clean-up and serving. You can also lightly spray the liners with cooking spray if you want to ensure easy removal.
2. Mix the Dry Ingredients:
In a large mixing bowl, grab a whisk and combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well mixed; this will help the muffins rise evenly when baking.
3. Combine the Wet Ingredients:
In another bowl, mix together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar. Use a whisk or a fork to blend it until smooth. This mixture adds moisture and flavor to the muffins.
4. Combine Wet and Dry Mixtures:
Carefully pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, gently fold the two together. Be sure not to overmix—just mix until you no longer see dry flour. It’s okay if the batter is a bit lumpy; this will keep your muffins light and fluffy!
5. Fold in the Chocolate Chips:
Now, gently fold in the white chocolate chips. Make sure they’re evenly distributed throughout the batter, giving each muffin a sweet surprise!
6. Fill the Muffin Cups:
Scoop the batter into the prepared muffin cups, filling each about 3/4 full. This will allow them to rise perfectly without overflowing!
7. Add Toppings:
If you like a little extra sweetness, sprinkle a few more white chocolate chips and a pinch of coarse or sanding sugar over the tops of each muffin. This will add a lovely sparkle and crunch.
8. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
9. Cool:
Once done, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy:
These muffins are best enjoyed warm or at room temperature. They’re delightful on their own but can also be served with a cream cheese spread for an extra treat. Enjoy your soft and fluffy red velvet muffins!
Can I Substitute Buttermilk in This Recipe?
Yes! If you don’t have buttermilk on hand, you can make a substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Use a Different Type of Chocolate Chips?
Absolutely! While this recipe calls for white chocolate chips, you can use semi-sweet or dark chocolate chips for a different flavor profile. You could even mix in nuts or dried fruits for added texture!
What If The Muffins Are Too Dense?
If your muffins come out dense, it might be due to overmixing the batter or using too much flour. Make sure to measure your flour correctly by spooning it into the measuring cup rather than scooping directly from the bag, and mix until just combined for fluffy results.