Mini Red Velvet Chocolate Chip Muffins


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.


Mini Red Velvet Chocolate Chip Muffins


Cream Cheese Mixture

  • 4 ounces brick-style cream cheese, softened (lite is okay)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract


  • 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


  1. Preheat oven to 375F. Line mini muffin pans with cupcake liners.
  2. 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)
  3. In stand mixer (or with bowl and hand mixer), combine the cream cheese, sugar, vanilla, and beat until smooth; set aside.
  4. In a large bowl combine dry ingredients, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
  5. In a large measuring cup (or separate medium bowl), add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.
  6. Add the wet ingredients to the dry and stir just until moistened. Batter should be thick and some lumps will remain, don’t overmix.
  7. Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
  8. Fold in mini chocolate chips.
  9. Turn batter out into prepared pan, filling each cavity about two-thirds full.
  10. 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.

Mini Red Velvet Chocolate Chip Muffins

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.

Mini Red Velvet Chocolate Chip Muffins

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!

Mini Red Velvet Chocolate Chip Muffins



(Visited 1,105 times, 1 visits today)

Add Comment