Ingredients
- Muffins:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar (divided)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup vegetable oil (or another neutral oil)
- 2/3 cup buttermilk
- 1/2 cup unsweetened cocoa powder
- 2 eggs (slightly beaten)
- 1 tablespoon red food coloring*
- 8 oz cream cheese (softened)
- Topping:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter (cut into cubes)
Instructions
- Preheat Oven: Preheat the oven to 375°F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, combine the oil, buttermilk, cocoa powder, eggs, and red food coloring.
- Combine: Gently fold the wet ingredients into the dry ingredients until just moistened.
- Add Cream Cheese Mixture: In a small bowl, beat the cream cheese with the remaining 1/2 cup sugar. Fold the cream cheese mixture into the muffin batter carefully to avoid overmixing.
- Prepare Topping: In a separate bowl, mix the 1/2 cup of sugar with 1/4 cup of flour. Cut in the butter using a pastry cutter or fork until the mixture forms coarse crumbs. Sprinkle this crumb topping evenly over the muffins.
- Bake: Fill the muffin tins with batter and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Red Food Coloring: Adjust the amount depending on the color you desire.
- Tip: For even fluffier muffins, avoid overmixing the batter when combining the wet and dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: undefined
- Method: undefined
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
