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.

1

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

2

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

3

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

4

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

6

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

8

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

8

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

8

Top batter with crumb topping and bake!

8

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

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