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!
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! 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.
Note: this post contains affiliate links.
Red Velvet Mini Muffins
- 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.