Guess what, guys? This is my ~ 10TH POST ~! Eeeeee, I can hardly believe it’s only been a little over 2 months since I started Bake du Jour. I’m having a great time sharing these recipes with you all and I hope you’re enjoying them too. Thanks for your continued support, everyone! Now let’s get to these Red Velvet Mini Muffins!
With just a few weeks until the big hugs and kisses Hallmark holiday, I thought it only made sense to introduce a red velvet recipe to Bake du Jour. I don’t know about you, but I love red velvet. I know it’s not for everyone, but let’s face it. There is no escaping red velvet! It’s everywhere!
If you’re not a a red velvet fan, that’s okay. Maybe you can color these blue or purple or black (!!!) instead. 🙂 Red’s my favorite color, so I’m going all in here.
Fun fact: the first thing I ever baked were eggless red velvet cupcakes.
I was desperate to find out what the red velvet craze was all about, but I was too afraid to try it because of my egg allergy (don’t worry – it’s a very minor allergy and I have since learned that I am a-okay with consuming eggs in baked goods). And so, I took to the Internet and visited my very first food blog! One thing led to another and I found myself at the grocery store buying a cupcake pan and red food coloring. What an exciting time to be alive! I guess you can say red velvet holds a very special place in my heart. FYI, these muffins are also eggless.
I thought about making red velvet cupcakes for a hot second, but I quickly brushed the thought away and decided to do something a little different. I hadn’t made muffins in quite a while, let alone mini muffins, so I chose to make a red velvet version and to throw in some white chocolate chips at the end. Of course, you can certainly adapt this recipe to make full-sized muffins, but I really like the look of mini muffins.
This is the mini muffin pan I use, by the the way. I’ve had it for years and it has never let me down!
The best part? You don’t need a mixer for these little muffs. Just a bowl and steady hands with the food coloring (lest I forget all of the red blotches on my counter years ago), and you are well on your way.
If you adapt this recipe to make full-sized muffins just up the bake time a bit – these took just a little over 10 minutes to finish baking. The recipe yields 2 dozen mini muffins, so it should come out to an even dozen if you make the full-sized version.
Try these out and let me know what you think by leaving a comment below and rating the recipe! They are the perfect bite-sized treat for Valentine’s Day breakfast.
P.S. The first photo in this post was taken with an iPhone. AN IPHONE! My mind is blown. Technology never ceases to amaze me.
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A bite-sized red velvet treat that’s perfect for Valentine’s Day breakfast. No mixer needed!
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup (4 tablespoons) unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2/3 cup white chocolate chips
- Preheat oven to 350 degrees and spray a mini muffin pan with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, melted butter, vanilla, red food coloring, and white chocolate chips into the dry mixture and whisk until combined.
- Optional: Leave some white chocolate chips aside to sprinkle on top of the batter before pouring it into the tin. This is purely cosmetic. 🙂
- Fill each cavity of the muffin tin until they’re about 2/3 full using a #60 cookie scoop or a tablespoon.
- Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean.
- Allow the pan to cool on a cooling rack for 5 minutes. After 5 minutes, turn the muffins out onto the cooling rack and bake the next batch.
Keywords: Red Velvet Muffins