Mini Red Velvet Chocolate Chip Muffins
I volunteered to do a craft in Boo Boo’s Pre-K classroom and said that I would bring a snack as well. They loved the pumpkin chocolate chip muffins I had made in the fall so I decided that since I was doing a Valentine’s craft that I would also have a Valentine’s themed snack. I did some Pinterest research as always (you can follow me on Pinterest at craftymamainme) and found a couple different Red Velvet muffin recipes. The first one I tried was ok while warm but once completely cool too dry for my liking. The second recipe I tried is the one I ended up making with a few slight modifications. The original recipe comes from Averie Cooks.
So by the time I whipped these up today for our Valentine’s party tomorrow (#DisneySide!!) I was a pro at this recipe – making something three times in a couple of weeks will do that to you.
Ingredients
Cream Cheese Mixture
- 4 ounces brick-style cream cheese, softened (lite is okay)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Muffins
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/3 cup buttermilk (or 1/3 cup milk combined with 1 tsp lemon juice)
- 2 tablespoons natural unsweetened cocoa powder
- 2 teaspoons red liquid food coloring
- 1/2 cup mini chocolate chips
DIRECTIONS:
- Preheat oven to 375F. Line mini muffin pans with cupcake liners.
- Mix 1/3 cup milk with 1 tsp lemon juice and let set while completing other steps (this step is only necessary if you are not using buttermilk)
- In stand mixer (or with bowl and hand mixer), combine the cream cheese, sugar, vanilla, and beat until smooth; set aside.
- In a large bowl combine dry ingredients, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
- In a large measuring cup (or separate medium bowl), add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.
- Add the wet ingredients to the dry and stir just until moistened. Batter should be thick and some lumps will remain, don’t overmix.
- Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
- Fold in mini chocolate chips.
- Turn batter out into prepared pan, filling each cavity about two-thirds full.
- Bake for about 13 to 15 minutes, or until a toothpick inserted in the center comes out clean, transfer to a rack to cool completely.
YIELD: 35 mini muffins (or 15-16 medium muffins)
Follow along below as I walk you through the recipe
I pulled together all of my ingredients and started with mixing my buttermilk substitute. I left that sitting and moved onto the cream cheese mixture. Once that was whipped up I mixed the dry ingredients (minus the cocoa powder) in one bowl.
After I mixed the dry ingredients I went back to my measuring cup with the buttermilk and added the rest of the wet ingredients and the cocoa powder. Once the wet ingredients were fully mixed I added them to the dry ingredients and stirred together until just moist. Next I folded in the cream cheese mixture leaving the batter streaked with cream cheese. Then the best part – chocolate chips! I stirred until they were mixed in fully.
I used a cookie scoop and filled my already lined mini muffin tins. I inserted the pans into the oven at 375° and baked for 13-15 minutes. The finished product is scrumptious!
