Who doesn’t love a classic chocolate chip muffin? Well I know I do! But on that particular day of recipe developing I wanted something a little different. Reduce the amount of cocoa powder, add some cinnamon and buttermilk and VOILA, Red Velvet Chocolate Chip Muffins. A moist and chocolatey take on a homemade favourite, perfect for bake sales, lunch boxes and fall.
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Whats the difference between a muffin and cupcake? Aren’t they the same thing?
Actually, no. Muffins and Cupcakes are similar in ingredients but quite different in texture. Cupcakes are usually quite airy, fluffy and light, great to pair with rich frostings and buttercreams. Whereas, muffins are more rich and dense and usually incorporate more mix-ins; so the amount of white sugar in them is often a lot less than cupcakes.
Ok, then can I use a Cupcake pan to cook Muffins in?
Yes, of course. The name muffin pan and cupcake pans are used interchangeably and there is simply no difference between the two so any mini circle-shaped pan will do.
Should I use cupcake liners for my muffins?
It is simply up to you if you want to use cupcake liners or not. I personally think that liners make your baking experience a lot easier as they come straight out the pan with no mess or fuss. However, if you don’t have liners, just make sure to grease the sides and bottom of each cupcake pan with oil or butter; also make sure to use a non-stick pan so your muffins come out more easily.
Isn’t red velvet just chocolate with food colouring in it?
Yes and no. Red velvet, done well, is quite a complex flavour. The amount of cocoa powder in the batter is reduced and there is an addition of a few other ingredients.
- Buttermilk (or milk + vinegar)- this allows the muffins to be extremely moist
- Cinnamon- this complements the reduced cocoa powder and adds a touch of complexity to the muffin’s flavour
- Almond Butter- nut butter can be used as an alternative for an egg, therefore, in this recipe I only used one egg and 3 tbsps of nut butter. I think almond butter, especially here, adds an extra level of complexity to these muffins and brings out the elaborate mixes of cinnamon and chocolate.
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(If you like these red velvet chocolate chip muffins click here for more recipes)
Red Velvet Chocolate Chip Muffins
Ingredients
For the Red Velvet Muffins
- 1/2 Cup Melted Butter
- 2/3 Cup Milk
- 1/2 Tbsps Vinegar
- 3 Tbsps Almond/Nut Butter
- 1 Large Egg
- 1/3 Cup White Sugar
- 1/3 Cup Brown Sugar
- 2 Cup Plain Flour
- 1/4 Cup Cocoa Powder
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/8 Tsp Cinnamon Powder
- 2/3 Cup Chocolate Chips
- Pink/Red Food Colouring
Instructions
For the Red Velvet Muffins
- Preheat your oven to 180ºC
- Melt in a large bowl your butter and milk (in the microwave)
- Whisk in your vinegar, nut butter and 1 egg
- Add in your white sugar, brown sugar, plain flour cocoa powder, baking powder, salt and cinnamon And mix until combined
- Gently fold in your chocolate chips (coated with 2 tbsps of flour so they do not sink when baking)
- Add in a few drops of pink/red gel food colouring and mix until your batter is one uniform colour
- Place your cupcake liners into your tin
- Pour batter evenly into each muffin liner
- Add some extra chocolate chips on top
- Bake in your preheated oven for 16-18 mins
- Serve warm with ice cream and enjoy!