These red velvet muffins are soft, fluffy, and oh-so-colorful! With a hint of chocolate and a touch of vanilla, they bring a fun twist to your morning snack or dessert choice.
Honestly, who can resist that bright red color? I love enjoying them warm with a little cream cheese frosting on top. Perfect for sharing—if you really want to! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, giving them structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works well in many baking recipes!
Buttermilk: Buttermilk keeps the muffins moist and tender. If you don’t have any on hand, you can substitute it with milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes to sour.
Red Food Coloring: This is what makes these muffins truly “red velvet.” If you want a natural option, beet juice can work, but the color may not be as vibrant. You can also always skip it for a chocolate muffin variation!
White Chocolate Chips: They add a great sweetness. Feel free to swap them with dark or semi-sweet chocolate chips if you prefer. You could even try nuts or dried fruit for a different twist!
How to Mix Without Overmixing?
A key step is mixing your batter just enough. Overmixing can make muffins dense instead of fluffy. Here’s what to do:
- Combine wet ingredients and dry ingredients separately first to ensure even distribution.
- When you pour wet into dry, gently fold the mixture together using a spatula or wooden spoon until it’s just combined. It’s okay to see a few flour streaks!
- When adding chocolate chips, fold them in delicately to avoid breaking them up too much.
This gentle mixing helps keep your muffins light and fluffy, just the way we want them!
Red Velvet Muffins (Soft and Fluffy)
Ingredients You’ll Need:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/4 cup (60ml) vegetable oil
- 1 large egg, at room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup white chocolate chips (plus extra for topping)
Time Needed:
You’ll need about 15 minutes to prep and 18-22 minutes to bake these yummy muffins. Plus, let them cool for about 5 minutes in the pan afterward. So, set aside around 40 minutes in total for this delightful baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps the muffins rise perfectly. While that’s heating, line your muffin tin with paper liners to make clean up a breeze.
2. Combine Dry Ingredients:
In a large bowl, grab a whisk and combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Mix them together until they are all evenly blended. This ensures that every muffin has the right flavor!
3. Mix Wet Ingredients:
In another bowl, mix the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar together until everything is fully blended. You’ll get a beautiful red mixture—this is where the magic happens!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix; it’s okay if there are a few lumps. You want your muffins to be light and fluffy!
5. Add White Chocolate Chips:
Now, fold in the white chocolate chips, gently mixing them into the batter. This adds sweet little pockets of chocolate goodness in every bite!
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full. If you want, press a few extra white chocolate chips on top for a lovely garnish.
7. Bake to Perfection:
Place your muffin tin in the preheated oven and bake for 18-22 minutes. To see if they’re done, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
8. Cool and Enjoy:
Once baked, take the muffins out of the oven. Let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your fluffy red velvet muffins fresh and warm, perhaps with a little cream cheese frosting on top for an extra treat!
Now, get ready to enjoy a delicious treat that will brighten up your day!
Can I Use Different Types of Chocolate Chips?
Absolutely! While white chocolate chips add a sweet touch, you can substitute them with semi-sweet or dark chocolate chips if you prefer a richer flavor. Just make sure to adjust the sweetness of your batter to your liking!
How Can I Make These Muffins Gluten-Free?
You can easily make these muffins gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the blend contains xanthan gum for the best texture!
Can I Store Leftover Muffins?
Yes! Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can freeze them; just make sure they are well-wrapped. When ready to eat, thaw at room temperature or pop them in the microwave for a few seconds!
Can I Prepare the Batter in Advance?
You can prepare the batter ahead of time! Simply make the batter and store it in the refrigerator for up to 24 hours. When you’re ready to bake, allow it to come to room temperature before scooping it into the muffin tin and baking as instructed.
