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5 from 1 vote

Red Velvet Swirl Muffins

Red Velvet Swirl Muffins - made with lush red velvet sponge and swirled with a cream cheese filling for a marble effect. These muffins make the perfect treat for any special occasion!
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 244kcal

Ingredients

Red Velvet Muffins

  • 166 g cake flour or AP flour (1⅓ cup)
  • tbsp. cocoa powder unsweetened
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 120 mL vegetable oil e.g., canola oil (½ cup)
  • 130 g granulated sugar (⅔ cup)
  • 1 medium-sized egg
  • 1 tsp. red food coloring + extra as needed
  • 80 mL buttermilk (⅓ cup)

Cream Cheese Swirl

  • 113 g cream cheese softened
  • 60 g granulated sugar (⅓ cup)
  • 1 egg yolk
  • ½ tsp. vanilla extract

Instructions

  • Preheat oven to 220°C (428F) and line a muffin pan with 8-10 muffin liners.
  • Sift and mix flour, cocoa powder, baking powder, and salt and set aside.
  • Place oil and sugar in a large bowl of a sand mixer fitted with the paddle attachment (you can also use a handheld mixer). Mix on medium speed until combined.
  • Add the egg and mix for 1-2 minutes until incorporated. Mix in red food coloring (gel or liquid - you'll need enough to achieve a deep red color, not dark).
  • Add half of the dry ingredients, alternating with half of the buttermilk and mix on low speed until just combined. Repeat for the remaining dry ingredients and buttermilk. Do not overmix.
  • Make the cream-cheese mixture: Place softened cream cheese in a medium sized bowl, add granulated sugar, vanilla extract, and the egg yolk and beat until well-combined and smooth.
  • Place around ½ tbsp. of red-velvet muffin batter at the bottom of a muffin liner. Top with ½ to 1 tsp. cream cheese mixture, followed by another tablespoon or so of red-velvet batter (or until muffin liner is ⅔ full). Top with 1 tsp. of cream cheese batter. Use a wooden skewer or chopstick to lightly swirl the muffin batter and cream cheese together. Repeat for the remaining muffins, without overfilling.
  • Bake at 220°C for 6-7 minutes. Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 10-18 minutes or until a skewer inserted into the center comes out clean.
  • Let muffins cool for 5 minutes in muffin pan, then transfer to a wire rack to cool completely.

Nutrition

Calories: 244kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 256mg | Potassium: 107mg | Fiber: 1g | Sugar: 25g | Vitamin A: 269IU | Calcium: 111mg | Iron: 1mg