Cream Cheese Filled Red Velvet Muffins

Aaaaand, it’s February. Finally! Anyone else feel like January always lasts 87 days, and Christmas seems months behind us when in reality, it’s only been 3 or 4 weeks? Every. Single. Year. But it’s finally gone, the rest of the year is ahead of us, and we’re fully into the lovey dovey month of February where we can confess our love for all things red velvet.

And don’t you worry– I’ve put together a killer roundup of some of the cutest, reddest, most creative and must-try red velvet recipes from friends and fellow bloggers around the interwebs for next week. Stay tuned for that one!

But today? We’re all about that red velvet breakfast life, because helloooooo, Muffin of The Month! And also, red velvet  breakfast is totally a jam you need to be all about. Trust me.


Ingredients

  • CREAM CHEESE FILLING
  • 4 ounces cream cheese, softened to room temperature
  • 2 and ½ Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • MUFFINS
  • 1 and ¼ cup all purpose flour
  • ½ cup granulated sugar
  • 2 Tablespoons natural unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup buttermilk
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon red gel food coloring*
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400ºF.
  2. Line 8 wells of a 12 count muffin tin with paper liners or spray with cooking spray. Set aside.
  3. CREAM CHEESE FILLING
  4. In a small bowl using a handheld mixer, beat the cream cheese, sugar, and vanilla extract until smooth.
  5. Set aside.
  6. MUFFINS
  7. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
  8. In a medium size bowl, whisk together the buttermilk, oil, egg, food coloring, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir together with a spatula until everything comes together.
  9. Using a Tablespoon measure, spoon 1 Tablespoon of muffin batter into the bottom of the 8 prepared wells. Using a second Tablespoon measure, spoon 1 scant Tablespoon of cream cheese filling on top of each mound of batter. Finally, add 1 and ½ Tablespoons of batter to each well, mostly covering the mound of cream cheese filling. If some is poking out, that's ok.
  10. Bake the muffins for 5 minutes. After the 5 minutes is up, reduce the temperature to 350ºF without opening the door and bake another 10-12 minutes. A toothpick inserted in the center of a muffin should come out mostly clean (there will be cream cheese filling on it-- check for wet red batter).
  11. Allow muffins to cool in the pan about 10 minutes so filling can set. Transfer to a wire cooling rack to cool completely before serving. Muffins are best on the day they are baked, but leftovers will last 3 covered tightly at room temperature up to 3 days or in the refrigerator up to 5 days. Muffins freeze well, up to 2 months. Thaw in refrigerator overnight.

Notes
*I prefer Americolor gel colors (affiliate). If you only have liquid food coloring, use 2 Tablespoons.

Thanks done share recipes to : https://freshaprilflours.com/2018/02/07/cream-cheese-filled-red-velvet-muffins/