Soft and Fluffy Red Velvet Muffins with White Chocolate
If you're looking for the perfect recipe to satisfy a red velvet craving, these soft and fluffy red velvet muffins with white chocolate are for you. With their beautiful red color, classic red velvet flavor, and a hint of chocolate in a non-traditional sense, they're the perfect way to make any morning or special occasion feel extra special.
Servings: muffins
Equipment
- 2 large bowls
- 1 muffin tin
- 7 muffin liners optional
Ingredients
- 2 cups all-purpose flour measured with the spoon and level method
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup greek yogurt room temperature
- 1 cup full-fat milk room temperature
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons red gel food coloring
- 1 cup white chocolate chunks, or chips
Instructions
- Start by lining a large muffin pan with paper liners, or grease the muffin tin if you prefer to skip the liners. Set the pan aside.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well mixed.2 cups (250 g) all-purpose flour, 1/4 cup (21.5 g) unsweetened cocoa powder, 1 cup (200 g) granulated sugar, 1/4 teaspoon (0.25 teaspoon) baking soda, 2 teaspoons baking powder, 1/2 teaspoon (0.5 teaspoon) salt
- In a separate medium bowl, whisk the yogurt, milk, oil, eggs, vanilla, and red food coloring until smooth.1/2 cup (118.29 ml) greek yogurt, 1 cup (236.59 ml) full-fat milk, 1/2 cup (118.29 ml) vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, 2 teaspoons red gel food coloring
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix by hand until just combined, being careful not to over-mix to avoid tough muffins.
- Cover the batter and set it aside while you preheat your oven to 400°F. Resting the muffin batter for 10–15 minutes allows the flour to hydrate, relaxes gluten for a tender crumb, and enhances flavor while promoting an even rise.
- When the oven is ready, fold in the white chocolate chips. Using an ice cream scoop or large cookie scoop, fill the muffin cups about 3/4 full.1 cup (180 g) white chocolate chunks, or chips
- Bake muffins for 23-28 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When the muffins are right out of the oven, sprinkle additional chocolate chunks or chips on top.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add-ons & Substitutions
Add-ons
- Sprinkle a crumb topping on top of the muffins for extra textures
- Lightly cover the top with a swirl of a simple cream cheese frosting
Substitutions
- Substitute the yogurt with sour cream if you don't have it at hand
- Substitute the milk with buttermilk for soft and tangy muffins
- Swap white chocolate chunks with dark chocolate or semi-sweet chocolate chips for a less sweet option.
Expert Tips
-
- Always use room temperature ingredients for smoother mixing and a more even bake
- To fully incorporate the red food coloring, be sure to mix the food coloring with the wet ingredients first to ensure it blends thoroughly before combining with the dry ingredients
- Resting the batter before baking helps produce fluffier muffins with a domed top
- Avoid opening the oven door while the muffins are baking to maintain a consistent oven temperature and prevent sinking
- Use a rubber spatula for folding in the chocolate chunks to avoid overworking the batter
- For the best rise, start baking at a high temperature (400°F) as it helps the muffins rise quickly in the first few minutes.
