Tuesday, January 20, 2015

Red Velvet Muffins With Cream Cheese And Crumb Topping

Red Velvet Cream Cheese Muffins are moist, amazing muffins swirled with a cream cheese mixture then a crumb topping adds the perfect touch to these. They are soft, fluffy muffins that are not dry at all they are made with buttermilk, oil and the cream cheese so that is the secret to the perfect muffin . It has layers of flavors then the easy crumb topping. What goes together and is a perfect match, cream cheese and red velvet. Then the crumb topping, brilliant..
If anyone knows me I am a red velvet lover, and now I found, made and love love these muffins. Anything red velvet I will try. These are just perfect.  


Crumb Topping
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons butter, diced into cubes
Cream Cheese Mixture
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4-1/2 teaspoon salt
1 large egg
1/2 cup  vegetable oil
1/3 cup buttermilk
2 tablespoons natural unsweetened cocoa powder
2 teaspoons red food coloring 


  1. Preheat oven to 375 degrees. Spray 12 muffin tins very well with floured cooking spray or grease and flour the pan; set aside. 
  2. For The Crumb Topping - In a medium bowl, add the sugar, flour, and using two forks or a pastry cutter, cut in the butter until you have coarse crumbs then set aside
  3. For The Cream Cheese Mixture - In another mixing medium bowl, combine the cream cheese, sugar, vanilla, and beat with a  mixer until smooth beat until smooth and creamy.
  4. For The Muffins - In a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine then set aside 
  5. To a separate medium bowl, add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.
  6. Add the wet ingredients to the dry and whisk just until moistened. Batter will be thick and some lumps will be in there that is ok just do not  over mix.
  7. Fold the cream cheese mixture into the muffin batter, being careful not to over mix. A few streaks of cream cheese will remain.
  8. Place batter into prepared muffin pan, filling each cavity about two-thirds full.
  9. Evenly sprinkle each muffin with the crumb topping.
  10. Bake for about 15-19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, Allow muffins to cool in pan for about 15 minutes, or until they are cool enough to handle, and then transfer to a rack to cool completely. Muffins will keep airtight at room temperature for up to 3 days 

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