Red Velvet Chocolate Chip Muffins Recipe
These Red Velvet Chocolate Chip Muffins combine the classic rich, cocoa-flavored red velvet with bursts of mini chocolate chips for a moist, delicious treat. Perfect for breakfast, snacks, or dessert, these muffins are easy to make with simple ingredients and offer a delightful balance of sweetness and chocolaty goodness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 mini muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons natural unsweetened cocoa powder
Wet Ingredients
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/3 cup buttermilk or 1/3 cup milk combined with 1 teaspoon lemon juice
- 2 teaspoons red liquid food coloring
Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) or 425°F (220°C) if following the alternate baking temperature for a crisper crust.
- Prepare Muffin Pans: Line mini muffin pans with cupcake liners to prevent sticking and make cleanup easier.
- Make Buttermilk Substitute: If you don't have buttermilk, combine 1/3 cup milk with 1 teaspoon lemon juice and let it sit for a few minutes to curdle.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder until the mixture is uniform.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then add the oil, buttermilk (or milk-lemon juice mixture), and red liquid food coloring. Mix until well combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently just until moistened. Do not overmix, as it can make the muffins tough.
- Fold in Chocolate Chips: Gently fold mini chocolate chips into the batter, distributing them evenly without overworking the batter.
- Fill Muffin Cups: Fill each muffin cup almost to the top with batter, smoothing the surface slightly.
- Bake: Bake at 425°F (220°C) for about 20 minutes or until a toothpick inserted in the center comes out clean. If baking at 375°F, bake for approximately 22-25 minutes to ensure doneness.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Using buttermilk enhances the muffins' tenderness and tang; if unavailable, the milk-lemon juice substitute works well.
- Be careful not to overmix the batter to keep muffins light and fluffy.
- You can substitute mini chocolate chips for regular-sized chocolate chips but reduce quantity if preferred.
- Storing muffins in an airtight container preserves freshness for up to 3 days; freeze for longer storage.
- Adjust baking time if using standard-sized muffin pans (typically 18-22 minutes at 375°F).
