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!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Red Velvet Chocolate Chip Muffins, Red Velvet Muffins

Prep Time 15

Cook Time 18

Total Time 45

Servings muffins

Calories 329kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan
muffin papers

Ingredients

2 ¼ cup all-purpose flour (281.25 grams)
1 cup granulated sugar (200 grams)
1 ½ tablespoons cocoa powder I used natural, instead of Dutch-processed
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter (56 grams) melted and cooled
¼ 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
¾ 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

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.
Sugar: If you'd like your muffins to taste a little more like dessert, feel free to use 1 ¼ cups granulated sugar. I found they're plenty sweet enough with 1 cup.
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.
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.
Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins.

Nutrition