Red Velvet Muffins with Cream Cheese Filling

These buttery red velvet muffins are soft and springy with a rich cream cheese center and the perfect amount of butter crumb crunch.


Beat cream cheese, an egg yolk, some powdered sugar, until it's smooth and creamy.


Add 12 dollops of the cream cheese filling to a plate and pop the plate in the freezer while you make the muffins.


Add all the butter crumb ingredients to a small bowl and stir to mix. Cover and set aside.


Beat the butter, oil, and brown sugar with an electric mixer until the mixture is light and creamy.


Add the eggs, vanilla, and red velvet emulsion then blend in flour, cocoa powder, and buttermilk.


Beat some heavy cream until thick enough to hold its shape, then fold it gently into the batter.


Fill a muffin tin halfway with batter, top with cream cheese, then fill with batter to the top.


Top batter with crumb topping and bake!


Let muffins cool in the pan until firm enough to be removed. 

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