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Red Velvet Muffins with Cream Cheese Filling
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These buttery red velvet muffins are soft and springy with a rich cream cheese center and the perfect amount of butter crumb crunch.
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1
Beat cream cheese, an egg yolk, some powdered sugar, until it's smooth and creamy.
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2
Add 12 dollops of the cream cheese filling to a plate and pop the plate in the freezer while you make the muffins.
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3
Add all the butter crumb ingredients to a small bowl and stir to mix. Cover and set aside.
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4
Beat the butter, oil, and brown sugar with an electric mixer until the mixture is light and creamy
.
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6
Add the eggs, vanilla, and red velvet emulsion then blend in flour, cocoa powder, and buttermilk.
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8
Beat some heavy cream until thick enough to hold its shape, then fold it gently into the batter.
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8
Fill a muffin tin halfway with batter, top with cream cheese, then fill with batter to the top.
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8
Top batter with crumb topping and bake!
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8
Let muffins cool in the pan until firm enough to be removed.
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