Soft & Moist Red Velvet Muffins (Easy Bakery-Style Recipe)
I love baking these red velvet muffins when I want something that feels a little special but doesn’t require hours in the kitchen. They have that classic red velvet flavor I grew up loving—light cocoa, a hint of vanilla, and just enough tang—packed into a soft, fluffy muffin.
I usually make them on relaxed weekends or when guests are coming over, because they look beautiful and always disappear fast. What I enjoy most about this recipe is how simple it is.
No fancy techniques, no complicated ingredients, just a reliable muffin that turns out moist every single time. Whether I’m serving them for breakfast, a brunch spread, or a quick afternoon treat with coffee, these red velvet muffins always feel like a small homemade indulgence.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and basic tools make this recipe beginner-friendly.
- Soft & Moist Texture: These muffins stay tender and fluffy without being dense.
- Simple Ingredients: Everything you need is easy to find at any grocery store.
- Versatile Treat: Perfect for breakfast, snacks, or dessert with a glaze or frosting.
- Great for Occasions: Ideal for holidays, brunches, or sharing with friends and family.
Red Velvet Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a muffin pan with liners.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, oil, milk, vanilla, vinegar, and food coloring.
- Pour wet ingredients into dry ingredients and gently mix until just combined.
- Divide batter evenly among muffin liners.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Add cream cheese glaze or frosting for a dessert-style muffin.
- Muffins can be frozen once cooled and thawed at room temperature before serving.
Pro Tips
- Measure flour correctly by spooning it into the cup and leveling it off.
- Do not overmix the batter; stir just until combined.
- Use room-temperature ingredients for a smoother batter.
- Natural cocoa powder works best for classic red velvet flavor.
- Fill muffin liners about ¾ full for even baking.
- Check doneness with a toothpick inserted in the center.
- Let muffins cool slightly before removing from the pan.
- Store fully cooled muffins to prevent sogginess.
FAQs
Can I make these muffins without food coloring?
Yes, the color will be lighter, but the flavor will remain the same.
Can I use buttermilk instead of milk?
Absolutely. Buttermilk adds extra tenderness and a slight tang.
How do I keep the muffins moist?
Avoid overbaking and store them in an airtight container.
Can I freeze red velvet muffins?
Yes, freeze them fully cooled for up to 2 months.
Can I add chocolate chips?
Yes, mini chocolate chips work especially well in this recipe.
