Bakery Style Red Velvet Muffins
These Bakery Style Red Velvet Muffins are incredibly moist, have delicious cocoa flavors and a wonderful tang from a combination of buttermilk and yogurt. These muffins are made in one bowl and take less than a half hour to make. A crunchy granulated sugar crust adds the finishing touch to these muffins.
The details
Mixing the batter
This muffin batter can all be mixed in one bowl, which means less clean up! In order to achieve the red color for these red velvet muffins, I find it easiest to mix the red food dye in with the buttermilk. Mix together all of the wet/liquid ingredients with a whisk (including the red buttermilk), until combined.
Next, you’ll add in the dry ingredients. Mix these ingredients together with the wet, just until combined. That’s it!
Fill the muffin liners
You can either make your own muffin liners, or use store bought. If you choose to make your own, here’s how to do it. Cut 12 pieces of parchment paper that are 5×5 inches. Place the parchment square on the bottom of a glass and press the sides of the parchment paper along the sides of the glass to create the shape of the liner. Place in the muffin tin. It’s okay if they don’t stay down. The muffin batter will hold them down when added.
Scoop the muffin batter into the muffin liners. If you used store bought, fill them almost to the top. If you made your own, I used roughly 3 tablespoons of batter per liner.
Baking
To achieve a taller muffin, you’ll bake these muffins for 5 minutes at 425F, then reduce the oven temperature to 350F for the final 10-12 minutes.
Let me know what you thought!
If you make these red velvet muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your wafer rolls and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Bakery Style Red Velvet Muffins
- Total Time: 25 minutes
- Yield: 12 1x
Description
These Bakery Style Red Velvet Muffins are incredibly moist, have delicious cocoa flavors and a wonderful tang from a combination of buttermilk and yogurt. These muffins are made in one bowl and take less than a half hour to make. A crunchy granulated sugar crust adds the finishing touch to these muffins.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup greek yogurt
- 1/2 cup buttermilk
- 1/2 teaspoon red gel food dye
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
Instructions
1. Preheat oven to 375F. Line a 12-count muffin with muffin liners. Alternatively, you can make your own liners. See note below.
2. In your measuring cup, measure the buttermilk, then add the red gel food dye. Whisk to combine. In a large bowl add melted butter, sugars, eggs, yogurt and buttermilk. Whisk to combine, then add remaining ingredients. Stir just until batter is combined.
3. Scoop batter into prepared muffin tin. Sprinkle tops of muffins with coarse sugar (alternatively, you can use granulated sugar).
4. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Sprinkle tops of muffins with additional coarse sugar (or granulated sugar) if desired.
Notes
If you’d like to make your own liners, cut 12 pieces of parchment paper that are 4×4 inches. Place the parchment square on the bottom of a glass and press the sides of the parchment paper along the sides of the glass to create the shape of the liner. Place in the muffin tin. It’s okay if they don’t stay down. The muffin batter will hold them down when added.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Oven
- Cuisine: American
Good but needed to add more red food coloring
Janet,
Glad you enjoyed them! 🙂
-Jolene