RED VELVET CREAM CHEESE MUFFINS #dessert #easy

When I saw this formula it promptly went on the rundown! A red velvet biscuit with cream cheddar twirled all through and finished with a piece topping. Get out! I couldn't make these quick enough! My first nibble in these splendidly wet biscuits was astonishing! I continued reasoning how glad I was of Deborah for making such an ideal biscuit.

These biscuits were gone inside minutes and the whole family cherished them! By what means can you not cherish an ideal biscuit with cream cheddar whirled all through? You just can't. What's more, I realize that these will turn into a family most loved at your home too!

Scrumptious and damp red velvet biscuits that are whirled with cream cheddar and finished with a piece topping!

RED VELVET CREAM CHEESE MUFFINS #dessert #easy #baking #cupcakes #muffins

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

Instructions
  1. Preheat oven to 375 degrees. Line a 12 muffin tin with paper liners or spray with cooking spray.
  2. In a large bowl whisk together flour, ½ cup sugar, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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