Description
Red Velvet Muffins with White Chocolate Chips are moist, bakery-style muffins featuring a mild cocoa flavor and a festive red hue, studded with sweet white chocolate chips. Perfect for breakfast, dessert, or special occasions.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 3/4 cup white chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together sugar, eggs, buttermilk, oil, vanilla extract, vinegar, and red food coloring until smooth.
- Gradually add dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Gently fold in most of the white chocolate chips, reserving a few for topping.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Sprinkle reserved white chocolate chips on top of each muffin.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use beetroot powder as a natural alternative to red food coloring.
- Do not overmix the batter to keep muffins soft and moist.
- Add a swirl of cream cheese for a cheesecake-style twist.
- To make buttermilk substitute, mix 1 tbsp lemon juice or vinegar with 1 cup milk.
- Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg