Look Like a PRO With These Stand Out Treats

The other thing about the red velvet cake that gives it a distinct place in the world is not just the red, but also the added cocoa. Now, I hate to break tradition because I know that the RED in red velvet cake is a big deal, but I have a hard time putting that much coloring into my system just for looks. I usually cut the red in half and call it Pink Champagne Cake, minus the champagne. I love that this recipe only requires 2 teaspoons of red coloring.

Red Velvet Cream Cheese Muffins

 

Ingredients

Crumb Topping

• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 Tbsp unsalted butter

Cream Cheese Mixture

• 4 oz cream cheese softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract

Muffins

• 1 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 cup vegetable oil
• 1/3 cup milk
• 2 Tbsp unsweetened cocoa powder
• 2 tsp red food coloring

Instructions

Preheat oven to 375°.

Prepare muffin pan by lining with liners or spraying with non-stick cooking spray.

CRUMB TOPPING
~ In a medium bowl, add flour, sugar, and butter. Using a fork, cut the butter in until you have coarse crumbs.

CREAM CHEESE MIXTURE

~ In another bowl, cream together cream cheese, sugar, vanilla until smooth.

MUFFINS

1. In the bowl of a stand mixer (or large bowl using hand mixer), add flour, baking powder, and salt and whisk to combine.
2. Add egg, oil, milk, cocoa powder, and red food coloring and mix until just incorporated.
3. Fold cream cheese mixture into the muffin batter, being careful to not over-mix.
4. Scoop batter into prepared muffin, filling each about 2/3 full.
5. Evenly sprinkle crumb topping over each muffin.
6. Bake at 375° F for 17-19 minutes or until toothpick inserted in center comes out clean.
7. Allow muffins to cool in pan for about 10 minutes, then transfer to cooling rack to cool completely.

Quick Tip: Serve these with an iced coffee or sun tea and a few berries. Better yet, invite your friends over and enjoy these over a cup of coffee.

Recipe and photo courtesy of Jennifer.