Red Velvet Cream Cheese Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tbsp Cocoa powder, natural unsweetened
  • 1 3/4 cup Flour
  • 1 1/2 tsp Liquid food coloring, red
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/3 cup Buttermilk
  • 4 oz Cream cheese

Found on therecipecritic.com

Description

Ingredients

• 1¼ cup all purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup buttermilk
• 2 Tablespoons natural unsweetened cocoa powder
• 1½ teaspoons red liquid food coloring
• ½ cup vegetable oil
• 1 large egg, slightly beaten
• 4 ounces cream cheese, softened
• Crumb Topping Ingredients:
• ½ cup sugar
• ½ cup all purpose flour
• 2 Tablespoons unsalted butter, cut into cubes

Directions

• Preheat oven to 375 degrees. Line a 12 muffin tin with paper liners or spray with cooking spray.
• In a large bowl whisk together flour, ½ cup sugar, baking powder, and salt.
• Whisk in the buttermilk, cocoa, food coloring, oil, and egg in a separate bowl. Stir the wet ingredients into the dry ingredients until just moistened.
• Beat the cream cheese and remaining ¼ cup sugar in a small bowl. Fold the cream cheese into the muffin batter. Do not overmix. Make sure that you can stills see the cream cheese swirled throughout. Fill the muffin tins two thirds full with the batter.
• To make the crumb topping: Stir the sugar and flour in a bowl. Add the butter and cut it in with a pastry blender until you have coarse crumbs. Sprinkle the crumb mixture evenly on each muffin.
• Bake 17-20 minutes or until a toothpick inserted comes out clean. Cool in the pan for about 10 minutes and transfer them to cool on a wire rack.