Red Velvet Muffins – An excuse to have red velvet cake for breakfast! All the red velvet flavor you know and love with a few chocolate chips for good measure.
Can you believe that of all the red velvet treats out there, I could not find a recipe for Red Velvet Muffins! I figured if anyone was going to post a recipe for it, it may as well be me, the self proclaimed Queen of the Muffin! The only problem here is, I do not have any real experience with red velvet cake.
I have had it a handful of times, but all in the north, so I do not know if it is authentic. So I am making no claims that these are true red velvet. They are red, moist, and have a hint of cocoa. These would make a fun breakfast treat for Valentine’s Day. Although, I personally would eat these any day of the year 🙂
Don’t mind the pictures, I went against all of my instincts, and did not adjust fully for the altitude. From my experience everything tastes the same when you don’t adjust, it just doesn’t look pretty. So these sunk in the middle, very disappointing.
I loved these red velvet muffins though, and I will be making them again soon (with the proper adjustments). The stash is already gone from the freezer, that is how good these were. I used a white/semi sweet swirl chocolate chip, because that is what I had on hand. But either white or semi sweet would be wonderful in here.
- 1 1/2 cups flour
- 2 Tbls cocoa powder
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vinegar
- 1 egg
- 1/3 cup milk
- 1 tsp red food coloring, (I used Wilton Paste)
- 2/3 cup chocolate chips
- Preheat oven to 375 degrees. Prepare 12 cup muffin tin with liners or spray.
- Combine flour, cocoa, sugar, baking soda, and salt. Set aside. In a large bowl combine vegetable oil, vinegar, egg, milk, and coloring. Mix well. Gradually add the flour mixture, stirring until just combined. Fold in chocolate chips. Fill muffins tins, sprinkle with a few more chocolate chips if desired. Bake for 14-18 minutes. Cool for a few minutes before removing from the pan.
Serving Size12 Servings
Amount Per ServingCalories 218Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 16mgSodium 213mgCarbohydrates 32gFiber 1gSugar 18gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.