What exactly is the flavor of red velvet?

Red velvet flavor is a unique and delightful balance. It typically combines a subtle hint of cocoa with a more pronounced vanilla flavor. There is also a characteristic slight tanginess, which traditionally comes from the reaction between the buttermilk and vinegar often used in the recipe. The chemical reaction between the acidic buttermilk and cocoa powder (which is naturally acidic) and baking soda also contributes to the fine, velvety texture that gives the cake or muffin its name.

What is the secret to really moist muffins?

Several factors contribute to a wonderfully moist muffin. One key is using fat in the recipe, like butter and oil, as this recipe does. Ingredients like buttermilk or sometimes sour cream or full fat yogurt also add moisture and richness. Not overmixing the batter is also critical because developing too much gluten can lead to a dry, tough texture. Baking them just until they are done and not overbaking also ensures they retain their moisture.

Should muffin batter rest before baking?

Yes, absolutely! When possible, letting your muffin batter rest before baking will almost always give you better tasting and better textured muffins. As mentioned in my tips, resting allows the gluten to relax, which makes the muffins more tender. It also gives the dry ingredients time to fully hydrate, resulting in a more uniform crumb, increased moisture, and importantly, helps the muffins rise taller and more evenly in the oven. Even a short 15-30 minute rest can make a noticeable difference.

Can I make these muffins without the red food coloring?

You certainly can make these muffins without adding red food coloring. They will taste exactly the same, with that classic blend of subtle cocoa, vanilla, and tanginess. However, they will not have the characteristic vibrant red color. They will likely be a pale reddish-brown due to the cocoa powder. So, if the color is not important to you, feel free to omit the food coloring.

What kind of cocoa powder is best for red velvet?

For traditional red velvet recipes that use baking soda and buttermilk, it is generally recommended to use unsweetened natural cocoa powder. Natural cocoa powder is acidic. It reacts with the alkaline baking soda and the acid in the buttermilk to help the cake rise and achieve that signature fine, tender crumb and reddish hue (when combined with food coloring). Dutch process cocoa powder has been treated to neutralize its acidity and will not react the same way with the leavening agents in this specific type of recipe.

Best Red Velvet Muffins (Moist & Easy Recipe)

Description

These Red Velvet Muffins are incredibly soft, tender, and moist bakery style treats that capture the decadent flavor and beautiful color of classic red velvet cake. They are studded with sweet white chocolate chips for a perfect burst of contrasting flavor and texture!

Ingredients

2 cups (240 grams) all purpose flour
¼ cup (20 grams) unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup (60 ml) neutral baking oil, such as canola or vegetable
¼ cup (60 grams) unsalted butter, melted and cooled slightly
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 to 2 teaspoons red gel food coloring, depending on desired color intensity
2 teaspoons vanilla extract
1 cup (240 ml) buttermilk, at room temperature
1 cup (170 grams) white chocolate chips

Instructions

In a mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together. Make sure they are fully combined.
In a separate bowl, whisk together the melted and cooled butter, oil, granulated sugar, eggs, vanilla extract and red gel food coloring. Whisk until everything is well mixed.
Sift the dry ingredients into the wet ingredients using a mesh strainer. Add the buttermilk at the same time, alternating between the dry mix and the buttermilk. Start and end with the dry ingredients. Mix everything together until it is just combined. Do not overmix.
Cover the bowl with a clean dish towel or a lid. Let the batter rest at room temperature while you heat the oven to 375 F (190 C). This resting time helps the gluten relax and the ingredients hydrate. If you rest the batter for longer than 30 minutes, put it in the fridge. Cover it with plastic wrap in the fridge.
Plan for 30 minutes of resting time for the batter and time for the oven to preheat. Fold the white chocolate chips into the batter after it has rested. Do this right before you scoop the batter into the muffin pan.
When you are ready to bake, line 1 or 2 muffin pans with cupcake liners. Use a 3 tablespoon size cookie scoop to put the batter into each lined muffin cup. To get tall, bakery style tops, fill every other muffin cup.
Bake the muffins at 375 F (190 C) for 18 to 22 minutes. The muffins are done when a toothpick poked into the center comes out with just a few moist crumbs. Another way to check is to gently press the center of a muffin. If it bounces back quickly, they are ready.
If you want to add more white chocolate chips to the top, put them on as soon as the muffins come out of the oven. Let the velvet muffins cool in the muffin pan for 5 to 10 minutes. Carefully take the muffins out of the pan. Let them cool completely on a cooling rack or enjoy them warm.

Notes

Storage: Place the red velvet muffins in an airtight container. They will keep at room temperature for up to 5 days. If you add a cream cheese filling to your muffins, you will need to store them in the fridge for all 5 days.

Variations: You can make these red velvet muffins with a cream cheese filling or a cream cheese glaze. You can also make them as mini red velvet muffins. Details for these variations are available in the full blog post.

Nutrition

Serving Size: 1 muffin
Calories: 350
Sugar: 32g
Sodium: 200mg
Fat: 15g
Carbohydrates: 49g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg