Red Velvet Chocolate Chip Muffins with Creamcheese Butter

By • August 1, 2011 1 Comments

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Author Notes: These muffins are at the intersection of my two favorite things to bake: cakes and muffins. Unlike red velvet cupcakes these are less sweet and have the consistency, crumbliness, and taste of muffins. I mixed together a creamcheese butter (less-sweet version of creamcheese icing) to top them off with for a nice addition to any brunch. FedandZested


Makes 12 muffins


  • 2 eggs
  • 1 cup sugar
  • 2 cups flour
  • 1/2 stick butter
  • 1/2 cup buttermilk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ounce red food coloring


  • 4 tablespoons butter
  • 4 tablespoons creamcheese
  • 1 tablespoon powdered sugar
  1. Preheat oven to 375 degrees.
  2. Mix together all of your wet ingredients in a large mixing bowl (eggs / buttermilk / vanilla / melted butter / food coloring), combining the 2 eggs together first and then adding in the rest.
  3. After liquids are combined — stir in the flour, sugar, cocoa powder, baking soda and baking powder until well blended. Then add in the chocolate chips.
  4. Place batter in well-greased muffin tins and bake in oven for 20 minutes or until fork (or toothpick) comes out clean.
  5. While the muffins are in the oven cream together the equal parts butter and creamcheese and add the powdered sugar. Use this when your muffins come out of the oven instead of butter, so that the flavor is more in-keeping with that of red-velvet cake.

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