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I was recently asked by Martha White brand to create a favorite Southern recipe using one of their baking mixes. First thing I thought of when thinking of my favorite Southern recipe was red velvet cake. Which inspired these easy red velvet muffins.
Oh, man! I do love a good red velvet cake! So I looked at the array of products that I could get from the Martha White brand at my local Kroger store (Smith’s). I finally made the choice of using their chocolate chip muffin mix and turning it into an easy red velvet muffin.
I added some cocoa powder to the mix to get that light chocolate flavor found in a red velvet cake. Then of course, it needs to be red, so I used some red food coloring. I also added a little vinegar to the milk, this is a way to use milk as a substitute for buttermilk. Most from scratch red velvet cakes use buttermilk and sometimes even a little vinegar.
Now, this recipe wouldn’t be complete without the incorporation of cream cheese in someway. The cream cheese frosting is part of what makes a delicious red velvet cake. So, I made a cream cheese batter to swirl into the muffins. Now you can have red velvet cake for breakfast in the form of a muffin! I think they would be especially great to serve on Christmas or Valentines Day.
- CREAM CHEESE
- MARTHA WHITE CHOCOLATE CHIP FLAVORED MUFFIN MIX
- RED FOOD COLORING
Easy Red Velvet Muffins
- 6 oz of softened cream cheese
- 3 Tbsp sugar
- 1 egg
- 2 (7 oz) pkgs Martha White Chocolate Chip Flavored Muffin Mix
- 2 Tbsp cocoa
- 1 Tbsp vinegar
- 1 cup milk
- 1 Tbsp red food coloring
- Preheat oven to 375 degrees.
- Line 12 muffin cups with paper liners.
- In a bowl, beat together the cream cheese and sugar until smooth. Add the egg and beat until combined. Set mixture aside.
- In another bow, add the muffin mix and cocoa powder and stir to combine.
- Add the vinegar to the milk and let sit for 2 minutes.
- Add the milk and red food coloring to the mix mix and stir until combined.
- Fill the lined muffin cups 2/3 of the way with the muffin batter.
- Now, top each muffin with a Tbsp of the cream cheese mixture. Then use a knife to mix and swirl in the cream cheese mixture to each muffin.
- Bake at 375 degrees for 16-18 minutes until a toothpick inserted in the center of a muffin comes out clean. Makes 1 dozen muffins.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.
There’s no milk in the ingredient list, so how much milk do we need for these.
Sorry, I fixed it. It’s 1 cup.