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Red Velvet Muffins with White Chocolate Chips Recipe

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4 from 1 review

  • Author: Eliza
  • Total Time: 35 minutes
  • Yield: 12 muffins

Description

Delicious and moist red velvet muffins bursting with white chocolate chips, perfect for a vibrant breakfast treat or an afternoon snack. These muffins combine the classic flavors of red velvet cake with a tender crumb and a hint of cocoa, baked to perfection with a unique temperature-baking technique for optimal texture.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour (281.25 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 1/2 tablespoons cocoa powder (natural, not Dutch-processed)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/4 cup unsalted butter (56 grams), melted and cooled
  • 1/4 cup vegetable oil (60 ml) or canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled vinegar (or white vinegar)
  • 2 teaspoons red velvet food coloring
  • 3/4 cup buttermilk (180 ml)

Additional

  • 1 cup white chocolate chips (180 grams) or your preferred chocolate chips

Instructions

  1. Preheat oven: Set your oven to 400°F (200°C) and line a 12-cavity muffin tin with paper liners to prepare for baking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, natural cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine wet ingredients: In a separate large bowl, whisk together melted and cooled butter, vegetable oil, eggs, vanilla extract, distilled vinegar, red velvet food coloring, and buttermilk until smooth.
  4. Create well and combine: Make a well in the center of the dry ingredients, then pour the wet mixture into the well to start combining the batter.
  5. Fold batter: Using a rubber spatula, gently fold the wet and dry ingredients together. The batter will be slightly lumpy; avoid overmixing to prevent tough, dry muffins.
  6. Add chocolate chips: When the batter is nearly combined, fold in the white chocolate chips evenly throughout the mixture.
  7. Fill muffin tins: Spoon the batter evenly into the prepared muffin liners, filling each nearly to the top.
  8. Bake: Place muffins in the oven and bake at 400°F (200°C) for 5 minutes. Then reduce the oven temperature to 350°F (180°C) without removing the muffins, and continue baking for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the muffins cool in the pan for at least 5 minutes before transferring them onto a wire rack to cool completely. Serve warm for the best flavor and texture.

Notes

  • Do not overmix the batter to maintain light and tender muffins.
  • Use natural cocoa powder to retain the traditional red velvet flavor and color.
  • Adjust the amount of red food coloring to control the intensity of the red hue.
  • Room temperature eggs help achieve a smooth batter.
  • White chocolate chips add sweetness and contrast but can be substituted with other chocolate varieties as preferred.
  • These muffins are best enjoyed fresh and warm but can be stored in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/red-velvet-muffins-with-white-chocolate-chips-recipe/