Go Back
+ servings
This delicious Red Velvet Muffin is bitten in half.

Red Velvet Muffins

Lee
These Red Velvet Muffins are sweet with a mild tang. Best is, they're gluten free, nut free, egg free and easily vegan!
5 from 4 votes
Prep Time 15 mins
Cook Time 28 mins
Total Time 43 mins
Course Breakfast
Cuisine American
Servings 6 jumbo muffins or 12 regular size muffins
Calories 628 kcal

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
  • 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!

Notes

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 put them in a zip top bag for up to 2 days. Heat each muffin in the microwave for 5-10 seconds to warm them before serving.
To Freeze: Wrap each muffin in foil and place them in a large ziptop bag. Freeze for up to 30 days. Thaw on the counter for 2 hours before eating or until room temperature and soft. Heat each muffin in the microwave for 5-10 seconds to make even softer.

Nutrition

Calories: 628kcalCarbohydrates: 80gProtein: 8gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 9mgSodium: 388mgPotassium: 351mgFiber: 8gSugar: 45gVitamin A: 110IUCalcium: 198mgIron: 4mg
Keyword Chocolate Chip, Dairy Free, Egg Free, Gluten Free, Muffins, Nut Free, Red Velvet, Vegan
Tried this recipe?Let us know how it was!