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Cream Cheese Mocha Red Velvet Muffins with Crumb Topping Recipe

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4.2 from 90 reviews

Delicious and moist cream cheese muffins with a rich cocoa flavor and a crumbly topping. These muffins combine a soft cream cheese swirl with a tender chocolate batter enhanced by red food coloring, making them perfect for a breakfast treat or a special snack.

  • Total Time: 34 minutes
  • Yield: 12 muffins

Ingredients

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter (diced into cubes)

Cream Cheese Mixture

  • 4 ounces brick-style cream cheese (softened, lite is okay)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Muffin Batter

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (or to taste)
  • 1 large egg
  • 1/2 cup canola or vegetable oil
  • 1/3 cup buttermilk
  • 2 tablespoons natural unsweetened cocoa powder
  • 2 teaspoons red liquid food coloring (e.g. McCormick)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Thoroughly spray a non-stick 12-cup regular muffin pan with floured cooking spray or grease and flour the pan to prevent sticking; set aside.
  2. Make Crumb Topping: In a medium bowl, combine 1/2 cup sugar and 1/4 cup flour. Cut in 2 tablespoons diced butter using two forks or a pastry cutter until the mixture forms coarse crumbs. Set aside.
  3. Prepare Cream Cheese Mixture: In another medium bowl, beat together 4 ounces softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract with a handheld mixer or whisk by hand until smooth. Set aside.
  4. Mix Dry Ingredients: In a large bowl, whisk together 1 1/4 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until well combined. Set aside.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk together 1 large egg, 1/2 cup canola or vegetable oil, 1/3 cup buttermilk, 2 tablespoons unsweetened cocoa powder, and 2 teaspoons red food coloring until smooth.
  6. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir just until moistened. The batter will be thick and slightly lumpy; avoid overmixing to keep muffins tender.
  7. Fold in Cream Cheese Mixture: Gently fold the cream cheese mixture into the batter, being careful not to overmix. Leave some visible streaks of cream cheese in the batter for a beautiful swirl effect.
  8. Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full to allow room for rising.
  9. Add Crumb Topping: Evenly sprinkle the crumb topping over each muffin’s surface for a crunchy finish.
  10. Bake Muffins: Bake for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
  11. Cool: Let muffins cool in the pan for about 10 minutes until they firm up and are cool enough to handle, then transfer them to a wire rack to cool completely.
  12. Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 4 months.

Notes

  • Do not overmix the batter to keep muffins light and tender.
  • Use floured cooking spray or grease and flour the muffin pan for best results without liners.
  • Softened cream cheese should be at room temperature for easy mixing.
  • You can substitute the red food coloring for any color or omit it if desired.
  • Ensure muffins cool completely before freezing to maintain texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 19 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cream-cheese-mocha-red-velvet-muffins-with-crumb-topping-recipe/