Chocolate, sweetness and a mild tang are flavors that will be dancing on your tongue when you bite into one of these giant Red Velvet Muffins! If that wasn’t enough, they’re gluten free, nut free, egg free and easily dairy free (vegan)! This recipe makes 6 jumbo muffins or 12 regular sized ones and I promise they’ll be gone before you know it!
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 or regular sized and they take no time at all to whip up!
For more red velvet recipes, try my Red Velvet Kiss Cookies, Red Velvet Whoopie Pies and my Strawberry Red Velvet Cake.
REASONS TO LOVE THESE MUFFINS
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Light & Airy- These red velvet muffins may be large but they're very light!
- Loaded with Chocolate Chips- So many chips in these muffins ensure you get chocolate in every bite!
- High Domed Muffins- These muffins have insane lift! Just like from a bakery!
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 one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Chocolate Chips- Make sure to use allergy friendly.
- Red Food Coloring- Use safe red food coloring that is gluten free and nut free.
EXPERT BAKING TIPS
MAKE THE HOMEMADE BUTTERMILK
Measure out 1 ⅓ cups of milk of choice.
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.
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.
STEP BY STEP INSTRUCTIONS
Here are the steps to make these muffins!
STEP 1: WHISK TOGETHER THE DRY INGREDIENTS
In a large bowl, with a whisk, mix together the gluten free flour, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
STEP 2: Make The Homemade Buttermilk
Measure out 1 ⅓ cups of milk of choice. Stir in 1 tablespoon of white vinegar.
Let it sit for 5-10 min then stir again. The milk will appear chunky and that’s normal.
STEP 3: MAKE THE CORNSTARCH WATER
In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
Then pour in the homemade buttermilk of choice, vegetable oil, 1 teaspoon white vinegar, vanilla and red food coloring. Whisk to combine.
Step 4: Add in the Wet Ingredients
Add the liquid ingredients to the dry a little at a time, whisking them together. Once the batter gets too thick, switch to using a spatula and mix until just combined.
Step 5: Add in the Chocolate Chips
Add in the 1.5 cups of chocolate chips and use a spatula to combine.
Step 6: Scoop The Batter
Line your muffin pan with liners. If you don’t have liners, grease each muffin well in the tin with vegetable oil.
Use an ice cream scoop to fill the muffin tins to the top with batter. If you’re using the jumbo pan, use all the batter to fill 6 cups.
If you’re using a regular pan, use all the batter to fill 12 cups. You want them filled to the top because they are going to rise straight up.
Smooth the tops with a knife.
Step 7: Add More Chocolate Chips
Sprinkle more chocolate chips on the tops of each muffin before they go into the oven.
Gently push down on the chips to make sure they stick to the batter. Otherwise, when they rise, the chips will all fall off.
Step 8: Bake
Bake jumbo muffins in the center rack of the 375 degree oven for 28-29 min until muffins are risen and springy.
If using a regular muffin 12 cup muffin pan, bake for 22-23 minutes until the muffins are risen and springy.
Step 9: Cool
Let them cool almost completely in the muffin pan before trying to take them out.
If you have paper liners, the muffins will come right out. If you don’t have liners, once they’re cool, use a small spatula to lift them out of the pan.
How To Make These Vegan
- Use a gluten free flour that’s free from dairy.
- Swap out the milk with a non dairy milk.
- Make sure to use allergy friendly chocolate chips. I love these!
- Only use a gluten free/vegan red food coloring.
FAQ
I use a jumbo muffin pan that holds 6 muffins.
You can also use a regular size muffin pan.
Bake the muffins until they are risen and springy when carefully poked.
For jumbo: Bake for 28-29 minutes.
For regular: Bake for 22-23 minutes.
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.
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.
STORING AND FREEZING
STORING
Keep the Red Velvet Muffins in an airtight container at room temperature. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil and then pop them in a zip top bag.
They usually stay soft for up to 2 days.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.
FREEZING
You can freeze these red velvet muffins.
Simply wrap each individual muffin in aluminum foil and then plane them all in a zip top bag.
You can keep the muffins frozen for up to 30 days.
Thaw on the counter for about 2 hours before eating or until the muffins are room temperature and soft.
If you want them warmer and softer, heat each muffin for a few seconds in the microwave after taking them out of the foil.
Other Muffin Recipes To Try
Please leave me a star review below!
Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Red Velvet Muffins
Ingredients
- 1 ¾ cups plus 1 tablespoon gluten free flour
- 1 tablespoon natural unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- ¾ cup granulated sugar
- 1 ⅓ cups milk of choice
- 1 tablespoon plus 1 teaspoon white vinegar
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 tablespoon liquid red food coloring
- 1.5 cups semi sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a jumbo muffin tin with paper liners or grease a jumbo 6 cup muffin tin with vegetable oil. If using a regular 12 cup pan, line with paper liners or grease with vegetable oil as well. Set aside.
- In a large bowl, with a whisk, mix together the gluten free flour, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
- Measure out 1 ⅓ cups milk of choice. 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 medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Then pour in the homemade buttermilk of choice, vegetable oil, 1 teaspoon white vinegar, vanilla and red food coloring. Whisk to combine.
- Add the liquid ingredients to the dry and using a spatula, mix until just combined. Add in the 1.5 cups of chocolate chips and stir to combine.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon and then sprinkle more chips on top in each cup. Gently push down to make sure they stick to the batter.
- Bake jumbo muffins for 28-29 min until muffins are risen and springy. If using a regular muffin 12 cup muffin pan, bake for 22-23 minutes until the muffins are risen and springy.
- Let the muffins cool in the muffin pans and then remove. If you didn’t use paper liners, use a small spatula to lift the muffins out of the muffin tins. Make sure you wait till they have cooled or they will break apart. This recipe makes 6 jumbo muffins or 12 regular sized. Enjoy!
Alene
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
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!
Alene
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
Hope you had a wonderful holiday! Thanks for letting me know! Keep me posted!
john
These muffins came out beautiful! So red and delicious!