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Pan of red velvet muffins
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5 from 1 vote

Red Velvet Muffins

These red velvet muffins are super moist with the perfect red velvet flavor and tons of chocolate chips. They're a delicious breakfast or treat for Valentine's day - or for anyone who loves red velvet!
Prep Time15 minutes
Cook Time18 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Red Velvet Chocolate Chip Muffins, Red Velvet Muffins
Servings: 12 muffins
Author: Fiona Dowling

Equipment

  • 12-cavity muffin pan
  • muffin papers

Ingredients

  • 2 1/4 cup all-purpose flour (281.25 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 1/2 tablespoons cocoa powder I used natural, instead of Dutch-processed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (56 grams) melted and cooled
  • 1/4 cup vegetable oil (60 ml) or canola oil
  • 2 large eggs room temperature is best
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled vinegar or white vinegar
  • 2 teaspoons red velvet food coloring feel free to use a little less for a less vibrant color
  • 3/4 cup buttermilk (180 ml)
  • 1 cup white chocolate chips (180 grams) or your favorite kind

Instructions

  • Preheat the oven to 400F (200C). Line a 12-cavity muffin tin with muffin papers.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder and baking soda.
  • In a separate large bowl, whisk together the melted butter, oil, eggs, vanilla, vinegar, food coloring, and buttermilk.
  • Create a well in the middle of the dry ingredients, then pour the wet ingredients into the well.
  • Using a rubber spatula, carefully fold the wet ingredients into the dry ingredients. It will be a little lumpy, which is expected. Do not overmix, or the muffins will get tough and dry.
  • When the ingredients look almost combined, fold in the chocolate chips.
  • Spoon the batter evenly between the 12 muffin papers. They will be filled close to the top.
  • Bake in the preheated oven for 5 minutes (at 400F). Leaving the muffins in the oven, turn the oven down to 350F (180C). Continue baking for 12-15 minutes, or until an inserted toothpick comes out clean.
  • Cool the muffins in the pan for at least 5 minutes, then continue cooling on a wire rack. Muffins are best when enjoyed warm from the oven.

Notes

  1. Flour: Make sure to measure the flour properly. Too much flour and the muffins will be dry. If not using a kitchen scale, whisk the flour first. Then spoon into dry measuring cups and level off the top. 
  2. Sugar: If you'd like your muffins to taste a little more like dessert, feel free to use 1 1/4 cups granulated sugar. I found they're plenty sweet enough with 1 cup. 
  3. Food Coloring: I used gel food coloring. Liquid works too. Feel free to use a little less or a little more, depending on how vibrant of color you'd like. 
  4. Storage: Muffins are always best warm from the oven. Store leftovers in an airtight container at room temperature for up to 3 days. Cooled muffins can be frozen for up to 2 months.
  5. Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins. 

Nutrition

Calories: 329kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 137mg | Potassium: 179mg | Fiber: 1g | Sugar: 26g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg