Red Velvet Muffins

I have been lucky enough to go down to the southern states in America and have a real red velvet cake and trust me when I say it was amazing!

Red Velvet Muffins

What makes it red velvet?

Over the years I have done a lot of research on what makes red velvet a red velvet and not just a baked good with red food colouring in it. From what I have discovered there seems to be a trifecta at work here, buttermilk, a touch of cocoa powder and cream cheese frosting. I didn’t add in the red food colouring here as I guessed that went without saying πŸ˜‰

Red Velvet Muffins

Deifying the red velvet trifecta – a bit!

I’ve shared red velvet cupcakes with you before check them out here! They were beautifully moist and so very moreish. But I wanted a muffin, something that I could eat for breakfast and not feel like I was eating cake! The first batch of these I made I gave them a dollop of cream cheese frosting on top and while they tasted great they were a little too cupcake like for what I was wanting this time.

Red Velvet Muffins

So I defied the rules a little and decided to ditch the cream cheese frosting. I still had the buttermilk and the cocoa so 2 out of 3 wasn’t bad.

White chocolate chips

Red Velvet Muffins

Next time I baked them I added in some lovely white chocolate chips. They gave these muffins the right boost of sweetness while also making them just the right side of naughtiness πŸ˜€

Muffin batter

Red Velvet Muffins

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The recipe is not a million miles away from a master muffin batter I have used before for my giant very berry muffins, rhubarb streusel muffins and strawberry & vanilla muffins.

Red Velvet Muffins

It’s simple to make as well, which is what we all want. One bowl for the dry and a jug for the wet, add both together and hey presto muffin batter!

Red!

Red Velvet Muffins

I have tried a lot of reds over the years and the only one I can find in the UK to work for me is rainbow dust’s ProGel colours, as it remains vivid even after baking and has no weird taste to it like some red food colourings. But it is a personal choice so use the red colour that works best for you, and amend quantities as needed. To achieve this shade I used 1/2 teaspoon of ProGel and I think even then I was a little heavy handed πŸ˜‰

Red Velvet Muffins
 
Prep time
Cook time
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A red velvet take on a classic breakfast staple. Red velvet muffins studded with white chocolate chips, they make a great breakfast treat or afternoon pick me up!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 2 tablespoons good quality cocoa powder
  • 375 grams Plain flour (All Purpose), (3 cups)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 100 grams white chocolate chips, (1/2 cup)
  • 2 large eggs
  • 200 grams granulated sugar, (1 cup)
  • 240 millilitres buttermilk, (1 cup)
  • 120 millilitres vegetable oil, (1/2 cup)
  • 2 teaspoons vanilla extract
  • ½ teaspoon ProGel red , (Or your preferred red food colouring - adjust quantities as needed)
Instructions
  1. Preheat your oven to 220C / 425F / Gas mark 7.
  2. Lightly grease or line your muffin pan with cases.
  3. In a large bowl sieve the cocoa, flour, baking powder, salt and cinnamon together. If you don't own a sieve mix them well into each other. Then add in the chocolate chips and make sure they are well distributed.
  4. In another medium bowl add the eggs and sugar and either whisk or beat them together until lighter in colour.
  5. Add in the buttermilk, vanilla extract and vegetable oil into the egg mix and whisk again until everything is well combined.
  6. Add the red food colouring to the liquid ingredients and stir it in.
  7. Pour the red egg mix into the large bowl with the flour mix in it and very gently combine the two. Don't over mix this batter otherwise it will make your muffins tough.
  8. You want everything to be just combined, it's okay to have a lumpy looking mixture.
  9. Spoon the mixture into your prepared muffin pan. Fill those cups right to the top, otherwise you won't get that lovely high dome.
  10. Pop the filled pan into your oven.
  11. After 5 minutes you need to turn your oven down to 190C / 375F / Gas mark 5. The higher heat will have allowed your muffins to dome and now they need to bake all the way through. If left at the higher temperature they would burn.
  12. Bake for a further 13-15 minutes. You want them to be firm to the touch and a tooth pick to come out clean after being inserted.
  13. Leave them in their tins for 5 minutes to slightly cool. Then transfer them to a wire rack to fully cool down.
  14. Like most muffins they taste best on the day of baking, but will keep in an airtight tin for up to 4 days.

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Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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22 Comments

  1. Yum, these pretty muffins look like just what I need for breakfast! πŸ™‚ The white chocolate chips are a great addition!
    Brianna Invites you to read…Rice Krispy BarsMy Profile

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    • Hi Brianna, thank you I definitely enjoyed them for breakfast πŸ™‚

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    • I love any excuse to eat cake type products for breakfast πŸ˜€

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  2. These look great. Really like your use of props and the brightness of the muffins along side the white. Well done! πŸ™‚

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  3. I love red velvet anything! These muffins look fantastic! Hope you’re having a great weekend!

    Post a Reply
    • Hi Ashley thank you there certainly is something lovely about red velvet πŸ˜€

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  4. My daughter goes nuts for anything red velvet! I must add these to my baking list!!!

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    • I’m sure your daughter will love these πŸ˜€

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    • Hi Pamela, thank you they have quickly become my favourite muffins πŸ˜€

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  5. Wow, these muffins look fantastic Emma! Love that you made red velvet muffins – that’s so creative and this is such a great recipe πŸ™‚

    Post a Reply
    • Hi Kelly, thank you I was really pleased with the way they turned out and have fast become a favourite in my household. Have a great week πŸ˜€

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    • I too am late to the red velvet party, I only started making them about 18 months ago and now like you I am a convert, there certainly is something about them πŸ˜€

      Post a Reply
    • Hi Tamara thank you, there is something so good about red velvet that makes it almost irresistible πŸ˜€

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  6. Wow Emma muffins looks yummy… will try them out and will let you know how i found them… πŸ™‚ πŸ™‚

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