These red velvet muffins are super moist with perfect red velvet flavor and plenty of chocolate chips. They make a lovely breakfast or a special treat for Valentine’s Day — or for anyone who loves red velvet!
Delicious Red Velvet Muffins
These red velvet muffins are rich, tender, and baked with a subtle cocoa note that balances the sweet and tangy elements of classic red velvet. They have a vivid red color and a soft crumb, and you can use either white or regular chocolate chips. Serve them warm so the chocolate is slightly melty — they’re especially nice for a Valentine’s breakfast or any time you want a decadent muffin.
The distinctive red velvet taste comes from a few key ingredients:
- A touch of cocoa powder. Red velvet sits between chocolate and vanilla, so only a small amount of cocoa is used. Natural cocoa gives a lighter color than Dutch-processed cocoa and works well here.
- Buttermilk. Buttermilk keeps the muffins tender and adds the subtle tang typical of red velvet.
- Vinegar. A little vinegar increases the batter’s acidity, enhancing flavor and reacting with baking soda to help the muffins rise.
- Red food coloring. Gel or liquid food coloring gives the classic red hue. Adjust the amount to reach the color intensity you prefer; the author used two teaspoons of gel for a bright color.
This recipe combines melted butter and oil: butter for flavor, and oil to help keep the muffins moist for longer.
Making the Muffins – Step by Step Photos
The method is straightforward and made by hand, no mixer required.
- Whisk the dry ingredients — flour, sugar, cocoa, baking powder, baking soda, and salt — so the leavening and cocoa are evenly distributed.
- In another bowl, whisk the wet ingredients: melted butter, oil, eggs, vanilla, red food coloring, buttermilk, and vinegar. The batter will look very bright red at this stage; the color softens after mixing with the dry ingredients.
- Make a well in the dry ingredients and pour in the wet mixture. Gently stir until combined.
- Fold in the chocolate chips. A few small lumps in the batter are fine — avoid overmixing to prevent tough, dry muffins.
- Divide the batter evenly among 12 lined muffin cups and bake.
The muffins are baked briefly at a high temperature for five minutes, then the oven is lowered while the muffins remain inside to finish baking. That initial blast of heat helps create domed, bakery-style tops; lowering the oven prevents over-browning and burning.
Muffins are at their best when warm from the oven. These are a favorite for Valentine’s morning or any occasion when you want a sweeter breakfast treat.
Other muffin recipes to try if you enjoy these:
- Bakery-style chocolate chip muffins
- Double chocolate muffins
- Cappuccino chocolate chip muffins
- Blueberry chocolate chip muffins
Red Velvet Muffins
Equipment
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12-cavity muffin pan
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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
- 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)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon distilled or white vinegar
- 2 teaspoons red food coloring (adjust to preference)
- 3/4 cup buttermilk (180 ml)
- 1 cup white chocolate chips (180 grams) or your preferred chips
Instructions
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Preheat the oven to 400°F (200°C). Line a 12-cavity muffin tin with papers.
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In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
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In a separate bowl, whisk melted butter, oil, eggs, vanilla, vinegar, food coloring, and buttermilk.
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Make a well in the dry ingredients and pour in the wet mixture. Using a rubber spatula, fold gently until just combined. A few lumps are fine — avoid overmixing.
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When almost combined, fold in the chocolate chips.
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Spoon the batter evenly into the 12 prepared cups, filling near the top.
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Bake at 400°F (200°C) for 5 minutes. Without removing the pan, reduce the oven to 350°F (180°C) and continue baking for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for at least 5 minutes, then transfer to a wire rack. Serve warm for best flavor and texture.
Notes
- Flour: Measure flour properly. Too much flour makes muffins dry. If you don’t have a scale, whisk the flour, spoon it into measuring cups, and level off the top.
- Sugar: If you prefer a sweeter, more dessert-like muffin, increase the sugar to 1 1/4 cups. One cup keeps them balanced.
- Food coloring: Gel or liquid both work. Adjust the amount to reach your desired color intensity.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Cooled muffins freeze well for up to 2 months.
- Nutrition: Nutrition facts are an estimate per muffin, based on 12 equal-sized muffins.
Nutrition
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