Red Velvet Muffins With Cream Cheese Glaze

Name: Red Velvet Muffins With Cream Cheese Glaze
Prep time: 20 min
Cook time: 18 min
Total time: 58 min
Yield: 12 muffins
Cuisine: International
Ingredients: 1 3/4 cups (219 g) all-purpose flour, spooned and leveled; 3/4 cup (150 g) granulated sugar; 2 tablespoons (10 g) natural unsweetened cocoa powder, not Dutch-process; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 2 large eggs, at room temperature; 3/4 cup (180 ml) well-shaken buttermilk, at room temperature; 1/2 cup (120 ml) neutral oil, such as canola, vegetable, or avocado oil; 1/4 cup (60 g) full-fat sour cream, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon distilled white vinegar; 1 teaspoon red gel food coloring; 4 ounces (113 g) full-fat cream cheese, softened to room temperature; 3/4 cup (90 g) powdered sugar; 2 tablespoons (30 ml) whole milk; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon fine salt; 1/2 cup fresh raspberries or sliced strawberries

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 58 minutes

Quick Ingredients

Dry ingredients: 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons natural cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt
Wet ingredients: 2 large eggs, 3/4 cup buttermilk, 1/2 cup neutral oil, 1/4 cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon distilled white vinegar, 1 teaspoon red gel food coloring
Cream cheese glaze: 4 ounces cream cheese, 3/4 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla extract, 1/8 teaspoon fine salt

Do This

1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.
2. Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, whisk eggs, buttermilk, oil, sour cream, vanilla, vinegar, and red gel coloring until smooth.
4. Fold wet ingredients into dry ingredients just until combined, then rest the batter for 5 minutes.
5. Divide batter among 12 liners. Bake 5 minutes at 375°F, then reduce to 350°F and bake 13 minutes more.
6. Cool muffins 5 minutes in the pan, then 15 minutes on a rack.
7. Beat the glaze ingredients until smooth, drizzle over cooled muffins, and serve.

Why You’ll Love This Recipe

Classic red velvet flavor: Soft vanilla, light cocoa, a little tang, and creamy cream cheese glaze in every bite.
Bakery-style texture: A high-heat start helps create rounded tops while the buttermilk and sour cream keep the crumb tender.
Easy to share: No slicing, stacking, or frosting a full cake; these muffins are simple, portable, and party-friendly.
Beautiful presentation: The vivid red crumb and white glaze make these muffins look special with very little decorating effort.

Grocery List

Produce: Fresh raspberries or sliced strawberries for serving, optional
Dairy: Buttermilk, sour cream, full-fat cream cheese, whole milk, large eggs
Pantry: All-purpose flour, granulated sugar, powdered sugar, natural unsweetened cocoa powder, baking powder, baking soda, fine salt, neutral oil, vanilla extract, distilled white vinegar, red gel food coloring, paper muffin liners

Full Ingredients

For the Red Velvet Muffins

1 3/4 cups (219 g) all-purpose flour, spooned and leveled
3/4 cup (150 g) granulated sugar
2 tablespoons (10 g) natural unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup (180 ml) well-shaken buttermilk, at room temperature
1/2 cup (120 ml) neutral oil, such as canola, vegetable, or avocado oil
1/4 cup (60 g) full-fat sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 teaspoon red gel food coloring

For the Cream Cheese Glaze

4 ounces (113 g) full-fat cream cheese, softened to room temperature
3/4 cup (90 g) powdered sugar
2 tablespoons (30 ml) whole milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt

Optional For Serving

1/2 cup fresh raspberries or sliced strawberries

Red Velvet Muffins With Cream Cheese Glaze – Closeup

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Place a rack in the center of the oven and preheat to 375°F. Line a standard 12-cup muffin pan with paper liners. If you are not using liners, grease each cup lightly with neutral oil or baking spray. Set the cream cheese out now so it has time to soften for the glaze.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, 2 tablespoons cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt for about 30 seconds. This evenly distributes the cocoa and leavening so the muffins rise consistently.

Step 3: Mix the wet ingredients

In a medium bowl, whisk the 2 eggs, 3/4 cup buttermilk, 1/2 cup oil, 1/4 cup sour cream, 2 teaspoons vanilla, 1 teaspoon vinegar, and 1 teaspoon red gel food coloring until the mixture is smooth and evenly red, about 45 seconds. The buttermilk, sour cream, and vinegar give the muffins their gentle red velvet tang while keeping the crumb soft.

Step 4: Combine the batter gently

Pour the wet mixture into the dry mixture. Using a silicone spatula or wooden spoon, fold the batter together just until no dry flour remains, about 12 to 15 folds. The batter should be thick, glossy, and bright red. Avoid vigorous mixing; overmixing can make muffins tough instead of tender.

Let the batter rest at room temperature for 5 minutes. This short rest allows the flour to hydrate and helps the muffin tops rise nicely in the oven.

Step 5: Fill the muffin cups and bake

Divide the batter evenly among the 12 lined muffin cups, using about 1/4 cup batter per cup. Each cup should be roughly three-quarters full. Bake at 375°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F and bake for 13 minutes more, for a total bake time of 18 minutes.

The muffins are done when the tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The internal temperature should be about 200°F to 205°F in the center of a muffin.

Step 6: Cool the muffins

Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack and cool for 15 minutes before glazing. The muffins should be warm to room temperature, not hot, so the cream cheese glaze drapes over the tops instead of melting completely into them.

Step 7: Make the cream cheese glaze

In a medium bowl, beat the softened 4 ounces cream cheese with a hand mixer on medium speed for 1 minute, until smooth and creamy. Add the 3/4 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Beat on low speed for 20 seconds to prevent the sugar from puffing up, then beat on medium speed for 45 seconds, until glossy and pourable.

Step 8: Glaze and serve

Spoon or drizzle about 1 tablespoon of cream cheese glaze over each cooled muffin. For a neat bakery-style look, use a small spoon to make soft ribbons of glaze across the tops. Serve as is, or plate with 1/2 cup fresh raspberries or sliced strawberries for a bright, fresh finish.

Pro Tips

Use natural cocoa powder: Natural cocoa is traditional for red velvet and works well with the buttermilk, baking soda, and vinegar. Dutch-process cocoa has a different acidity and can mute the classic flavor.
Room-temperature dairy matters: Cold buttermilk, sour cream, eggs, or cream cheese can make the batter or glaze lumpy. Set them out about 30 minutes before baking.
Measure flour carefully: Spoon the flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.
Do not overmix: Fold only until the flour disappears. A gentle hand gives you the soft, cake-like crumb that makes red velvet so appealing.
Glaze only cooled muffins: If the muffins are hot, the cream cheese glaze will run off instead of sitting beautifully on top.

Variations

Cream cheese-filled red velvet muffins: Skip the glaze. Beat 4 ounces softened cream cheese with 2 tablespoons powdered sugar, 1 egg yolk, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Fill each muffin cup halfway with batter, add 2 teaspoons filling, top with remaining batter, and bake as directed.
Mini red velvet muffins: Use a 24-cup mini muffin pan. Fill each cup three-quarters full. Bake at 375°F for 3 minutes, then reduce to 350°F and bake for 7 minutes more, for a total of 10 minutes.
Chocolate chip red velvet muffins: Fold 1/2 cup mini semisweet chocolate chips into the batter after the wet and dry ingredients are combined.

Storage & Make-Ahead

Store unglazed muffins in an airtight container at room temperature for up to 2 days. Once glazed, refrigerate them in a covered container for up to 4 days; let them sit at room temperature for 20 minutes before serving for the best texture. To freeze, wrap unglazed muffins individually and freeze for up to 2 months. Thaw overnight in the refrigerator or for 1 hour at room temperature, then glaze before serving. The cream cheese glaze can be made up to 3 days ahead and refrigerated; beat it for 30 seconds before using to restore a smooth texture.

Nutrition (per serving)