Red Velvet Muffins

These heavenly Red Velvet Muffins topped with a light and creamy cream cheese frosting are incredibly moist, super fluffy, and simply scrumptious! With all the same rich flavor of a red velvet cake and a dash of magic with my secret baking tricks, this recipe is the ultimate handheld version of the beloved classic! 

Jump to:

• 🌟 Why this is the best Red velvet muffin recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• ✨ Flavor variations and substitutions
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🧁 More Muffin and Breakfast Recipes
• Red Velvet Muffins

🌟 Why this is the best Red velvet muffin recipe

1. Red velvet deliciousness: What is red velvet flavor? Absolutely divine cocoa flavor with a stunning red hue! These muffins are a true tribute to the classic cake with the same distinct subtle blend of cocoa flavor and a hint of tang! 
2. Irresistible texture: My vinegar and baking soda trick adds an incredible amount of both lightness and moisture to the muffin batter. This ingenious baking hack creates a chemical reaction that helps the muffins rise beautifully while keeping them moist and fluffy. 
3. Perfect for novice bakers: Move over red velvet muffin mix! This easy recipe proves how easy it is to bake from scratch. You don’t need any fancy ingredients, special equipment, or baking knowledge for this recipe.
4. Stunning presentation: The vibrant red muffins combined with the creamy white frosting makes them so pretty! Whether you're serving them for a special occasion or treating your family, these muffins are yummy and visually impressive too!

📝 Ingredient notes

For the red velvet muffins

1. Granulated Sugar: Sweetens the muffins and makes the crumb tender. My sugar guide explains more about granulated sugar.
2. Unsalted Butter: Always use unsalted butter in baking to control the amount of added salt. The butter must be at room temperature. You can even use homemade butter! 
3. Eggs: They provide structure and bind the batter. The eggs should be at room temperature. 
4. Vanilla Extract: Enhances the overall flavor. Always use pure vanilla extract or a substitute for vanilla extract over imitation stuff. 
5. All Purpose Flour: Simple all-purpose flour is all you need for the base of the batter. In fact, it’s all you need to make most red velvet cupcakes or red velvet muffin recipes!
6. Cocoa Powder: Adds a touch of chocolate and deepens the color. Use high-quality unsweetened cocoa powder for the most intense flavor.
7. Baking Powder: Used as a leavening agent. Yet, in a pinch a baking powder substitute will do the trick!
8. Salt: Balances the sweetness and enhances the red velvet flavor. 
9. Whole Milk: Room temperature whole milk is needed to provide moisture. 
10. Red Food Coloring: Use high-quality food coloring, such as Americolor gel food coloring, to give the muffins their signature red hue. Red is one of the hardest colors to create. Cheap food coloring won’t work. 
11. Baking Soda: It’s a very useful chemical leavener. But when baking soda is mixed with vinegar it creates a chemical reaction that causes muffins to rise even more.
12. White Vinegar: A key ingredient that you can’t taste! Its acidity activates the baking soda, causing carbon dioxide to form producing a very powerful leavening agent.

For the Cream cheese frosting

1. Cream Cheese: Choose full-fat cream cheese with a minimum fat content of 33% for fluffy and light frosting.  
2. Mascarpone: Adds even more richness. But it must be very cold! Use the full-fat variety with at least 41% fat content. If needed, use a mascarpone cheese substitute.
3. Powdered Sugar: Adds a touch of sweetness! Make sure to sift your powdered sugar for a smooth texture. 

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make red velvet muffins

1. Line a 12-cup muffin tin with muffin liners and preheat the oven to 175°C / 347°F (no fan).
2. In a large bowl, use an electric hand mixer to whip the room-temperature butter and granulated sugar until light and fluffy. Then slowly whip in the eggs one at a time, followed by the vanilla extract.
3. Whisk together the red food coloring and room-temperature milk. Now, slowly pour it into the batter as you continue to whip.
4. Sift the flour, cocoa powder, baking powder, and salt over the batter. Then use a rubber spatula to fold the dry ingredients into the wet ingredients, being careful not to overmix.
5. Mix the white vinegar and baking soda together in a small bowl. Then immediately fold the bubbly mixture into the batter just until combined. 

💡 Top Tip: Don’t mix the baking soda and vinegar ahead of time. If it sits for too long, the chemical reaction that produces the bubbly carbon dioxide gas will start to diminish and the muffins will not rise as well.

2. How to bake

1. Use a piping bag or spoon to fill each muffin cavity about ¾ full with batter, making sure to distribute it evenly among the muffin cups. 
2. Bake the muffins for about 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
3. Let the muffins cool completely to room temperature before frosting.

💡 Top Tip:  Avoid opening the oven door during baking. It can impact the rise of your muffins or even cause them to sink in the middle.

3. Make the cream cheese frosting

For more information visit my cream cheese frosting recipe.

1. Whip all the frosting ingredients together with an electric hand mixer for a couple of minutes, just until light and fluffy. 
2. Pipe or spoon the frosting on top of the muffins. 
3. Enjoy immediately or store your muffins properly in the fridge for up to 3 days in an airtight container.

💡 Top Tip:  Don't whip the cream cheese mixture for more than 2 to 3 minutes or the frosting will break and become runny!

✨ Flavor variations and substitutions

This is the best red velvet muffin recipe and sheer perfection as it is! Yet, you can easily incorporate other flavors or use these substitutions to suit your dietary needs. 

1. Chocolate: Create red velvet chocolate chip muffins by mixing some chocolate chips into the batter. White chocolate and ruby chocolate are other options.
2. Fruity: Make them fruity by mixing berries into the batter and then decorate them with strawberry shortcake crumble. Or, stir in some banana for red velvet banana muffins.
3. Fillings: Make red velvet muffins with cream cheese filling, gooey caramel, or whipped chocolate ganache in the same way that you fill cupcakes. 
4. Frosting: Use my Nutella frosting to make extra chocolatey red velvet chocolate muffins or German buttercream for a refined custard finish.
5. Gluten-free: Try this recipe with other types of flour to make gluten-free red velvet muffins.
6. Vegan: Make the muffins with a butter substitute, egg substitute, and plant-based milk. Then omit the frosting and you’ve got yourself vegan red velvet muffins!

To learn even more about the science behind baking, check out my baking guides!

🎓 Expert tips

1. For proper emulsification, your milk, eggs, and butter must be at room temperature. You can use one of my tricks to soften butter quickly.
2. Do not omit the vinegar. For the most light and airy muffins, you must mix the baking soda and white vinegar separately and then immediately add the mixture to the batter.
3. It’s important to use high-fat cream cheese and mascarpone. The low-fat versions contain too much water.
4. Use high-quality gel food coloring for the most vibrant red. Cheap liquid food coloring will not work.
5. You must let the muffins completely cool to room temperature before decorating them. Warm muffins will just melt the frosting.

🥣 Equipment notes

This easy recipe showing you how to make red velvet muffins is a cinch! Yet, it’s important to use the right tools for the best taste and texture! 

A digital scale is a must-have for precise measurements. And a digital oven thermometer is a handy device that allows you to keep an eye on the temperature of your oven. 

To make the batter, an electric hand mixer is ideal for perfectly creaming the butter and sugar. A rubber spatula should be your go-to tool to gently fold the wet and dry ingredients together. It’s imperative not to overmix your batter!

For baking, you'll need a 12-cup muffin pan. I also find that a cooling rack can be helpful.

❓Recipe FAQs

🧁 More Muffin and Breakfast Recipes