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Red Velvet Muffins with Cream Cheese Filling

Red Velvet Muffins with Cream Cheese Filling are soft cocoa muffins with a creamy cheesecake center.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Dessert / Breakfast
Cuisine American

Ingredients
  

For the Cream Cheese Filling

  • 4 ounces 114 g cream cheese
  • 1 large egg yolk
  • 2 tablespoons 15 g powdered sugar
  • 1 teaspoon pure vanilla extract or vanilla bean paste

For the Butter Crumb Topping

  • 1/2 cup plus 1 tablespoon 68 g cake flour
  • 1/4 cup 50 g granulated sugar
  • 3 tablespoons 43 g butter, room temperature
  • Pinch of salt

For the Red Velvet Muffins

  • 1/4 cup 57 g butter, room temperature
  • 1/4 cup 50 g vegetable or canola oil
  • 1 cup 213 g brown sugar, packed
  • 3 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1 1/2 tablespoons red velvet emulsion
  • 1 1/2 cups 180 g cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/4 cup 21 g unsweetened cocoa powder
  • 3/4 cup 170 g buttermilk
  • 1/4 cup 57 g heavy whipping cream
  • All ingredients are halal-friendly with no alcohol used.

Instructions
 

Make the Cream Cheese Filling

  • In a small bowl, beat cream cheese, egg yolk, powdered sugar, and vanilla until smooth and creamy.
  • Spoon 12 tablespoon-sized dollops onto a plate and freeze while preparing the rest.

Make the Crumb Topping

  • In a bowl, combine cake flour, sugar, butter, and salt. Mix with fingers or spoon until crumbly and coated. Set aside.

Prepare the Muffin Batter

  • Preheat oven to 425°F (218°C). Line a 12-cup muffin pan and lightly grease the top.
  • Beat butter, oil, and brown sugar until creamy and lighter in color (2–3 minutes).
  • Add egg whites gradually, mixing well after each addition.
  • Mix in vanilla and red velvet emulsion.
  • In a separate bowl, whisk cake flour, baking powder, baking soda, salt, and cocoa powder.
  • Alternate adding flour mixture and buttermilk in three additions, mixing gently and stopping before fully combined.
  • Whip heavy cream separately until soft peaks form. Gently fold into batter.
  • Fill muffin cups halfway. Place one frozen cream cheese dollop in center. Cover with remaining batter until nearly full. Top with crumb topping.
  • Bake 6 minutes at 425°F, then reduce temperature to 350°F (176°C) without opening the oven. Bake 18–22 minutes more.
  • Cool in pan 10–15 minutes before removing.
  • These Red Velvet Muffins with Cream Cheese Filling are incredibly tender, so allow them to cool completely before storing.

Notes

• Store at room temperature up to 2 days.