These Red Velvet Muffins are fluffy, sweet with a soft chocolate flavor mixed with a mild tang. Jumbo, regular sized or mini, they’re super delicious and so simple to make (no mixer needed)! They'll be ready in under an hour! Best of all, they’re gluten free, nut free, egg free and easily dairy free (vegan)! They're a must try for you red velvet lovers!
These Red Velvet Muffins have that classic red velvet tang but also lots of sweetness thanks to all the chocolate chips! You can make them jumbo, regular sized or mini and they take no time at all to whip up! Just like with our Gluten Free Chocolate Muffins and my super popular Bakery Style Chocolate Chip Muffins!
For more red velvet recipes, try my Red Velvet Chocolate Chip Cookies, Red Velvet Ice Cream and my Strawberry Red Velvet Cake.
Reasons to Love these Red Velvet Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These red velvet muffins may be large but they're very light!
- High Domes- They rise up super tall just like muffins from a bakery!
- Loaded with Chocolate Chips- Each bite of these muffins is full of chocolate chips just like in my Triple Chocolate Muffins!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Vegetable Oil- Using oil instead of butter helps them to stay moist for a longer period of time.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- It helps everything rise and gives us that tang that’s specific to red velvet.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Red Food Coloring- Make sure to read the label to keep your food safe for your family. I use McCormick.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make these into Vegan Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan
- Make sure the red food coloring is made in a vegan facility or is plant based.
For All Purpose Flour
- Use 1 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams).
- Use 1 cup milk of choice.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
Red Velvet Muffins without Food Coloring
- Simply omit the red coloring. The muffins will be a very light brown instead.
- Or use natural red food coloring made from beets.
Other Muffin Sizes
- Regular: Bake at the same temperature for 24 minutes or until the tops are risen and springy when carefully touched. Makes 12 regular size muffins.
- Mini: Use 1 cup of mini chocolate chips in the batter. Still sprinkle some extra mini chips on top. Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched. Mine take 18 min in my oven. Makes 48 mini muffins.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Red Velvet Muffins
Here are the step by step instructions to make this red velvet muffins recipe!
Step 1: Make The Homemade Buttermilk
Measure out the milk and stir in 1 tablespoon white vinegar. Let it sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
Step 3: Make The Cornstarch Water
In a small bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
Step 4: Add The Other Liquid Ingredients
Into the homemade buttermilk, whisk in the cornstarch water, vegetable oil, 1 teaspoon white vinegar, vanilla and red food coloring. Whisk till fully combined.
Step 5: Combine The Ingredients and Add in the Chocolate Chips
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Step 6: Scoop the Batter and Top with More Chocolate Chips
Using an ice cream scoop or large cookie scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Sprinkle some of the additional chocolate chips onto the tops of the muffins and gently press down so they stick.
Step 7: Bake and Cool
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
When the muffins are out of the oven, let them cool in the pan for about 5-10 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smoothing The Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the muffin tins, gently smooth the tops with a butter knife.
- Make The Homemade Buttermilk- Measure out 1 ⅓ cups of milk. Add in one 1 tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Grease The Muffin Tin- If you aren't using paper liners, you must grease the muffin tin. You want to make sure you grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Filling The Muffin Tins- Make sure to fill each muffin cup ¾ way to the top. You want the muffins to have beautiful height. This recipe makes 6 jumbo muffins.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these muffins the night before.
Once they cool, store them in an airtight container at room temperature or individually wrap each one in foil then place in a zip top bag.
There is cocoa powder in the muffins but if you were to eliminate the red food coloring, there wouldn’t be enough cocoa powder to make this a true double chocolate chip muffin.
In addition to a small amount of cocoa powder, red velvet contains buttermilk and white vinegar. Those things help give it that tang that we know so well.
Many food colorings are not safe for those with celiac and nut allergies.
It appears to me that McCormick is.
I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free.
McCormick says if gluten appears in a product, they will always list it on a label.
They will never hide allergens under the term “natural flavors.”
I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it.
I feel very confident in using McCormick products due to these procedures they have in place.
You can also use plant based natural food colorings but keep in mind it won't be as deep a color as mine are.
I can buy it at my local grocery store, but you can also buy McCormick Red Food Coloring on amazon.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Yes you can!
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
Storing and Freezing: Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
More Muffin Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Red Velvet Muffins
Ingredients
- 1 ⅓ cups milk
- 1 tablespoon plus 1 teaspoon white vinegar (keep 1 teaspoon separate)
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 tablespoons natural unsweetened cocoa powder
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon liquid red food coloring
- 1.5 cups plus 3 tablespoons semi sweet chocolate chips (keep 3 tablespoons separate for the tops)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- Measure out 1 ⅓ cups milk. Add in 1 tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
- In a large bowl, whisk together the 1 ¾ cups multipurpose gluten free flour, 2 tablespoons cocoa powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches kosher salt until combined. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch (26 grams) and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the homemade buttermilk, whisk in the cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil, 1 teaspoon white vinegar, 1 teaspoon pure vanilla extract and 1 tablespoon liquid red food coloring. Whisk till fully combined.Feel free to leave out the red food coloring but keep in mind the muffins will be a light brown instead.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
- Using an ice cream scoop or a large cookie scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
terry says
These are so easy and delicious. I don’t need the gluten free option but I make it that way. So much healthier for me.
Lee says
Thank you!!!
Nikki says
Are the measurements for gluten free flour the same?can’t have gluten and want to make these.
Lee says
All my recipes are made with gluten free flour so whatever you see is how much gluten free flour you need! Hope that helps!
Zoe says
with your oven temperatures... do you use regular Bake or Convection?
Lee says
I use regular bake. Hope that helps!
ANNA MARIA says
Hey! I haven’t tried the recipe yet, but I am sure the muffins are delicious. I wanted to know what changes should be made if I use white chocolate instead of semi sweet chocolate chips.
Thanks🧡
Lee says
Hi there! As long as you are using chips instead of baking squares you should be able to do a swap!
Alicia says
I made these with my neice and nephew, and they were super easy to make, and tasted even better! They didn't last long 😊
Lee says
SO glad to hear! Thank you!
Tanya says
is there a way to sub beet powder for the red dye?
Lee says
Yes you can try! I haven't attempted it but you can try adding it directly to the batter or you can try to mix it with cold water to create your own food coloring. Hope it works! Also...you can leave the red food coloring out if you wish!
Liddie says
Hi what brand of food colouring do you use? My red velvets are never red enough. Thanks.
Lee says
Hi Liddie! I use McCormick. I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free. McCormick says if gluten appears in a product, they will always list it on a label. They will never hide allergens under the term “natural flavors.” I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it. But make sure to always check the label because they could possibly change at any time. Hope this helps!
Saieshni says
I reduced the amount of sugar and choc chips for a less sugary version. I was able to make 12 Muffins and 4 fairy cupcakes with the batter. They were perfect: soft, spongy, velvety and beautifully red. Of note, I used normal cake flour and dairy milk. Definitely a go-to recipe.
Lee says
SO so glad!!! Thanks so much!
john says
These muffins came out beautiful! So red and delicious!
Alene says
I found it on the Cup4Cup site, but, with shipping, it's over $30. Amazon doesn't have it now and has no idea when they're getting it. I have 3 other blends, each completely different than the others. I have Bob's Red Mill standard gluten free flour with no rice, which works with some things. I also have King Arthur's Paleo flour which sometimes works. I also have a blend by the author of the Loopy Whisk, which has done a few things well so far. With her recipes. Thank you for that information about Cup4Cup. I will watch for it at a lower price. I will let you know if any of the above work in your recipes. And Merry Christmas!
Lee says
Hope you had a wonderful holiday! Thanks for letting me know! Keep me posted!
Alyssa says
Can you use all purpose flour with this recipe?
Lee says
Yes you can! If using regular AP flour, only use 1 cup of milk and use 1/3 cup plus 2 teaspoons (not tablespoons) of vegetable oil. Sadly, I can't test the recipe due to celiac. Hope this helps!
Jennifer says
Alene, have you tried Cassava Flour? I've used 1:1 GF flours, but I've also done my own blends (not with this recipe yet) using GF flours like Cassava, GF Oat, and Almond.
Steve says
These muffins look great, are easy to make, and taste great, too! Thanks for sharing.
Alene says
I'm curious what kind of gluten free flour do you use? I cannot eat rice as well as gluten, so all the regular gf blends are out for me. I do have a couple that seem to work without rice flour, but not always. Your recipes sound delectable, and I really want to make them! Thank you.
Lee says
Hi Alene! Im so sorry to hear about the rice. I usually use Cup4Cup multi purpose flour but it does contain rice flour. HOWEVER, cup4cup makes a certified gluten free ancient grains flour that has NO RICE! Let me know if you need help finding it and I can send you a link!