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| 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!
Ingredients
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Makes 12
Muffins
- 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
Directions
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).
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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.
