Red Velvet Muffins

a delicious red velvet muffin is bitten in half exposing its soft crumb and melted chips.

5 from 8 votes

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!

Prep Time15

Cook Time28

Cool Time10

Total Time53

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Jumbo Muffins

Calories: 628kcal

Author: Lee

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)

US Customary - Metric

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.

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, non-dairy milk, vegan baking sticks, make sure the red food coloring is gf/vegan and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of AP flour (294 grams). Only use 1 cup or milk and use ⅓ cup plus 2 teaspoons vegetable oil.

Regular Muffins: Bake at 375 degrees Fahrenheit for 24 minutes or until muffins are risen and springy. Makes 12 regular muffins.

Mini Muffins: Use 1 cup of mini chocolate chips and extra for sprinkling. Bake at 375 degrees Fahrenheit for 18-20 minutes or until muffins are risen and springy. Makes 48 mini muffins.

For a Loaf Cake: 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: Store cooled red velvet muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition