Red Velvet Muffins with Cream Cheese Filling
These buttery red velvet muffins are soft and springy, featuring a rich cream cheese center and a delightful crumb topping. Perfect for any occasion!
Yield: 12 muffins
Prep Time: 45 minutes
Cook Time: 28 minutes
Total Time: 1 hour 13 minutes
Ingredients
For the Cream Cheese Filling:
4 ounces 114 grams cream cheese
1 large egg yolk
2 tablespoons 15 grams powdered sugar
1 teaspoon pure vanilla extract or vanilla bean paste
For the Butter Crumb Topping:
cup plus 1 tablespoon 68 grams cake flour
cup 50 grams granulated sugar
3 tablespoons 43 grams salted or unsalted butter, at room temperature
Pinch of salt
For the Red Velvet Muffins:
cup 57 grams salted or unsalted butter, at room temperature
cup 50 grams vegetable or canola oil
1 cup 213 grams light or dark brown sugar, packed
3 large egg whites use one of the yolks for the cream cheese filling
2 teaspoons pure vanilla extract or vanilla bean paste
1 tablespoons red velvet emulsion
1 cups 180 grams cake flour
teaspoon baking powder
teaspoon baking soda
teaspoon table salt, or teaspoon kosher salt
cup 21 grams unsweetened cocoa powder, natural or Dutch process
cup 170 grams buttermilk, at room temperature
cup 57 grams heavy whipping cream
Instructions
1. Make the Cream Cheese Filling:
In a small bowl, mix together cream cheese, egg yolk, powdered sugar, and vanilla until smooth and creamy.
Spoon 12 tablespoon-size dollops onto a plate and freeze while preparing the muffin batter.
2. Make the Crumb Topping:
In a small bowl, combine cake flour, sugar, softened butter, and salt. Mix until all the flour is coated with butter. Cover to keep it from drying out.
3. Make the Muffin Batter:
Preheat the oven to 425F 218C. Grease the top of a 12-cup muffin pan and line the cups with paper liners.
In a mixing bowl, beat butter, oil, and brown sugar with an electric mixer on low speed until combined. Increase to medium-high and beat for 2-3 minutes until light and creamy.
Add egg whites in three additions, mixing until incorporated after each addition. Mix in vanilla extract and red velvet emulsion.
4. Combine Dry Ingredients:
In a separate bowl, whisk together cake flour, baking powder, baking soda, salt, and cocoa powder.
Gradually add the dry mixture and buttermilk to the wet mixture in three additions, mixing until just combined.
5. Add Heavy Cream:
In a small bowl, beat heavy cream until thick enough to hold peaks. Fold the whipped cream into the muffin batter until just combined.
6. Assemble the Muffins:
Fill each muffin cup halfway with batter. Place one dollop of cream cheese filling in the center, then top with more batter to enclose the filling.
Sprinkle the crumb topping over the muffins, forming larger crumbs with your fingers.
7. Bake:
Bake for 6 minutes at 425F, then reduce the temperature to 350F 176C and bake for an additional 18-22 minutes. Do not open the oven door during the temperature change.
Check doneness by inserting a toothpick into the center; it should come out clean.
8. Cool and Store:
Allow muffins to cool in the pan for 10-15 minutes before removing. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Muffins can also be frozen for up to 3 months.
Enjoy your delicious Red Velvet Muffins with a luscious cream cheese filling! Perfect for brunch, dessert, or a sweet snack. 療