Cream Cheese Muffins

These are a true treat - red velvet muffins with cream cheese and a crumb topping. Yum!

Deborah Harroun

By Red Velvet Lover's Cookbook, The Nest

 If you're going to do a red velvet muffin, there needs to be a cream cheese component to them as well—and a crumb topping. After all, they're muffins!


Makes 12

  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 1/3 cup buttermilk
  • 2 tbsp natural unsweetened cocoa powder
  • 1 1/2 tsp red liquid food coloring
  • 1/2 cup vegetable oil
  • 1 large egg, slightly beaten
  • 4 oz. cream cheese, softened
Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp unsalted butter, cut into cubes


Step 1: Preheat the oven to 375°F. Line a 12-cavity muffin tin with paper liners or spray with nonstick cooking spray.

Step 2: To make the muffins: Whisk the flour, 1/2 cup of the sugar, baking powder, and salt in a large bowl to combine. Whisk the buttermilk, cocoa, food coloring, oil, and egg in a separate bowl. Stir the wet ingredients into the dry just until moistened (some lumps should remain).


Step 3: Beat the cream cheese and remaining ¼ cup sugar in a small bowl. Fold into the muffin batter, being careful to not overmix (some streaks of the cream cheese mixture should remain). Fill the muffin tins two-thirds full with the batter.

Step 4: To make the crumb topping: Stir the sugar and flour in a bowl to combine. Add the butter and cut it in with two knives or a pastry blender until you have coarse crumbs. Sprinkle the crumb topping evenly over the muffins.

Step 5: Bake until a toothpick inserted comes out clean, 17 to 20 minutes. Cool in the pan for 10 minutes, then remove to a rack to cool completely.

Recipe courtesy of Red Velvet Lover's Cookbook.



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Cake Magazine: Cream Cheese Muffins
Cream Cheese Muffins
These are a true treat - red velvet muffins with cream cheese and a crumb topping. Yum!
Cake Magazine
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