Red Velvet Muffins

5 from 1 vote
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Red Velvet Muffins – The classic flavor of red velvet in muffins for breakfast! They are loaded with chocolate chips for the perfect sweet way to start the day.

We all know that I am a huge fan of muffins, I mean cake for breakfast is always a good idea! Red Velvet is a classic flavor that can be enjoyed all year round! So these red velvet muffins are great to make for the holidays, valentine’s day, or just because!

Red Velvet has a hint of chocolate, is light, fluffy and delicious. And because Chocolate Chip Muffins are my all time favorite, I had to add a few chocolate chips to the mix. Trust me, they make everything better!

stacked red velvet muffins on a white plate


What is a red velvet muffin? It is really just a muffin that has a little bit of cocoa powder in it, so slightly chocolate-y, and a tiny bit of tang from the buttermilk, that is red from food coloring. Red Velvet is not traditionally as full of chocolate as a chocolate cake. But there is cocoa powder in it.

What Are Red Velvet Muffins Made Of

  • All-Purpose Flour
  • Cocoa Powder
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Buttermilk
  • Vegetable Oil
  • Egg
  • Chocolate Chips
  • Red Food Coloring
baked muffins in a muffin tin

How To Make Red Velvet Muffins

  1. In a large bowl whisk together flour, cocoa powder, sugar, baking soda and salt until it is well blended.
  2. Add chocolate chips to the flour and toss until they are well coated.
  3. In a separate bowl whisk together buttermilk, vegetable oil, egg, and food coloring until completely combined. It should be a bright pink color.
  4. Pour milk into the flour mixture and gently mix until everything is just combined.
  5. Divide the batter among 12 muffin cups. Sprinkle with additional chocolate chips if desired.
  6. Bake for 18-20 minutes until a tester comes out clean.
  7. Remove from the oven and let cook for 5 minutes, before removing from the pan to cool on a wire rack.
red velvet muffins cut in half on a white plate

Recipe Tips

  • You can use whatever type of food coloring that you have. I have used both the liquid squeeze bottle as well as the Wilton paste. Anything works, the color will darken some as it bakes, so make sure it is bright when you put the batter in the muffin cups.
  • Mix the dry and wet ingredients separately. The easiest way to get fluffy muffins is to mix the wet ingredients and dry ingredients separately, so when you combine them you can mix as little as possible.
  • If you don’t have buttermilk, add 2 teaspoons of vinegar to milk and let stand for 5 minutes before adding to the recipe.
  • Muffins freeze really well. Let them cool completely and then place in an airtight container or freezer safe plastic bag. Freeze for up to 3 months. Just take out what you want and you can let it thaw on the counter or you can microwave for about 45 seconds per muffin.
close up red velvet muffins for pinterest

More Easy Muffin Recipes

cropped in close up of stacked red velvet muffins
5 from 1 vote

Red Velvet Muffins

By Erin
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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12


  • 1 3/4 all-purpose cups flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 whole large egg
  • 1 tsp red food coloring
  • 2/3 cup semi-sweet chocolate chips


  • Preheat oven to 375º F. Prepare 12 cup muffin tin with liners or spray.
  • In a large bowl whisk together flour, cocoa, sugar, baking soda, and salt until well blended. Add chocolate chips and mix until they are evenly incorporated. Set aside.
  • In a separate bowl mix together buttermilk, vegetable oil, egg, and food coloring until smooth and combined.
  • Add the milk mixture to the flour and gently mix until everything is just combined.
  • Divide the batter among the 12 muffins cups. Sprinkle with additional chocolate chips if desired.
  • Bake for 18-20 minutes, until a tester comes out clean.
  • Remove from the oven and let cool for 5 minutes before removing from the pan and cool on a wire rack.


Serving: 12Servings | Calories: 233kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 334mg | Fiber: 1g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 12
Calories: 233
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. Erin, these look terrific! I imagine it’s difficult to remember to always adjust for altitude! The swirled chips are perfect for it! Happy Valentines Day!

  2. Great idea! It seems that it would be natural for someone to have created a muffin recipe, but your adaptation seems wonderful. BTW, those cupcake liners are so cute!