Red Velvet Muffins with Chocolate Chips
Soft and moist Red Velvet Chocolate Chip Muffins with a tender crumb, rich cocoa flavor, and plenty of white chocolate chips. These bakery-style muffins are easy to make and perfect for breakfast, brunch, snacking, or dessert.
Ingredients
- 2¼ cups 281g all-purpose flour
- 1 cup 200g granulated sugar
- 1½ tablespoons 8g natural cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup 56g unsalted butter, melted and cooled
- ¼ cup 60ml vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 2 teaspoons red gel food coloring or liquid food coloring
- ¾ cup 180ml buttermilk, room temperature
- 1 cup 180g white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the melted butter and vegetable oil together. Add the eggs one at a time, then mix in the vanilla extract, vinegar, and food coloring until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix gently until no dry streaks remain. Do not overmix.
- Fold in the white chocolate chips, reserving a small handful to sprinkle over the tops.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
For the best texture, use room-temperature eggs and buttermilk before mixing the batter. Natural cocoa powder works best for the classic red velvet flavor, while gel food coloring creates a brighter red color without changing the batter consistency. Avoid overmixing to keep the muffins soft and fluffy. Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze individually for up to 3 months.