Red Velvet Muffins with White Chocolate Chips Recipe
These Red Velvet Muffins are moist, tender, and beautifully flavored with a hint of cocoa and a vibrant red color. With a perfect crumb and studded with sweet white chocolate chips, they’re an irresistible treat for breakfast or dessert. The simple batter rests before baking to enhance texture, resulting in bakery-style muffins with domed tops and a melt-in-your-mouth crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup (59 ml) neutral baking oil
- ¼ cup (57 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 – 2 teaspoons red gel food coloring
- 2 teaspoons vanilla extract
- 1 cup (237 ml) buttermilk, room temperature
Add-ins
- 1 cup (170 g) white chocolate chips
Instructions
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the melted and slightly cooled unsalted butter, neutral baking oil, granulated sugar, eggs, vanilla extract, and red gel food coloring together until well combined and smooth.
- Combine Wet and Dry: Using a mesh strainer, sift the dry ingredients into the wet mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Rest the Batter: Cover the bowl with a clean dish towel or lid and let the batter rest at room temperature for 30 minutes as the oven preheats to 375°F (190°C). This resting period hydrates the gluten and improves texture. If resting longer than 30 minutes, refrigerate and cover with plastic wrap. After resting, gently fold in the white chocolate chips.
- Prepare Muffin Pans and Scoop: Line 1 to 2 muffin pans with cupcake liners. Use a 3-tablespoon cookie scoop to portion the batter evenly into the cups, alternating every other muffin cup for bakery-style domed tops.
- Bake the Muffins: Bake in the preheated oven at 375°F (190°C) for 18 to 22 minutes. The muffins are done when a toothpick inserted in the center comes out with a few moist crumbs or when a gentle finger press causes the muffin to quickly bounce back.
- Add Toppings and Cool: Immediately after removing from the oven, optionally sprinkle more white chocolate chips on top. Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Resting the batter is key for tender muffins with bakery-quality texture.
- Use room temperature ingredients to ensure better mixing and rise.
- If you prefer a less intense red color, adjust the red gel food coloring accordingly.
- For a dairy-free version, substitute buttermilk with a plant-based milk plus vinegar and use dairy-free white chocolate chips.
- Storing muffins in an airtight container at room temperature keeps them fresh for 2-3 days; refrigerate for longer storage.
Keywords: red velvet muffins, white chocolate muffins, red velvet dessert, easy muffin recipe, bakery style muffins
