Let me tell you a little story about these Cheesecake Stuffed Red Velvet Muffins. One day I got the itch to try something new, so I did a pantry/fridge survey and came up with a rough plan for a new breed of muffin. That first time I made them, my little family of four liked them so much that we ate all fifteen muffins in one sitting. Granted, it was a late breakfast and we were all starving. But still, all fifteen? That was when I knew this recipe was going to be a keeper.
Things I love about these muffins:
- The lovely red color and cake like texture.
- The cheesecake pocket in the middle.
- The cream cheese icing on top.
- The way they are sweet enough, but not too sweet (it doesn’t feel like eating dessert for breakfast at all — not that I’m necessarily opposed to that on occasion).
This may be our favorite muffin recipe now, which is saying a lot because we are pretty avid fans of Chocolate Peanut Butter Muffins. But there’s plenty of room in the world for more muffins, I always say. I also think there’s always room for more red velvet. These Red Velvet White Chocolate Brownies are another favorite around here and I may or may not (read: for sure) have another red velvet recipe up my sleeve very soon.
Now, a note about liners. I highly recommend that you use a liner for these muffins. There are plenty of other muffin recipes that are just fine if you spray the pan with non-stick spray and pour the batter directly in, but I’ve made these Cheesecake Stuffed Red Velvet Muffins both way and the ones baked in liners were definitely better. Without the liners, the outsides are tough and the top edge gets a little crunchy, so for sure use some kind of liner or pop some parchment paper squares in the pan.
- 1/2 cup salted butter, softened
- 1 cup sugar
- 2 tsp vanilla
- 2 Tbsp cocoa
- 1 Tbsp red food coloring
- 2 eggs
- 1/2 cup sour cream
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg yolk
- 1/4 tsp vanilla
- 1 cup powdered sugar
- 2 Tbsp milk
- 1/4 tsp vanilla
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Preheat oven to 350° and line a muffin tin with cupcake liners or parchment squares. In a small bowl, beat together the cheesecake filling ingredients until smooth and set aside.
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Using a stand mixer or a large bowl, cream together the first five muffin ingredients through the red coloring. Beat in the eggs, then the sour cream and buttermilk. In a separate bowl, whisk together the dry ingredients, then gradually add that mixture to the batter, scraping the sides of the bowl between additions.
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Fill each liner about halfway with batter, then place a scoop of cheesecake filling on top. Cover the filling with the rest of the batter. This recipe make 12-15 muffins, depending on how full you fill the liners. Bake for 25-27 minutes, then remove from oven and let the muffins cool in the pan for about 15 minutes.
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While the muffins cool, prepare the icing by whisking together the powdered sugar, milk, and vanilla. Drizzle the icing over the tops of the muffins and serve warm.
Oh my goodness! this is making my no sweets in January goal really hard lol!
Oops, sorry 😉
These look delicious! I’ll have to try them
Let me know if you like them!
These look amazing! I’ll have to try!
Thanks! I hope you like them!
These look incredible and perfect for Valentines day!
I hadn’t thought about Valentines’s Day, but you’re right!
My mouth was literally watering through that whole post. Cheesecake and Red Velvet cake are my two most favorite deserts in the world! This is amazing!
They are my favorites too! Sorry for making you drooly 😉