The Inspiration Behind These Red Velvet Chocolate Chunk Muffins
During a holiday in Hong Kong, my husband and I took a much-needed coffee break at Starbucks. Among all the tempting treats on display, he picked up a red velvet chocolate chip muffin. It looked delicious—rich in colour, studded with chocolate—but after a few bites, he turned to me and said, “I bet you could make an even better version of this.” That was all the motivation I needed!
When we got home, I set out to recreate it—only this time, I wanted to make it richer, softer, and with more indulgent chocolate in every bite. Instead of chocolate chips, I used chunks to get those gooey pockets of chocolate, and I made sure the muffins had the perfect balance of cocoa and vanilla for that signature red velvet flavour.
The result?
A bakery-style red velvet muffin that’s incredibly soft, packed with melty chocolate, and so much better than the one we had on our trip. Now, every time I bake these muffins, it takes me back to that cozy café in Hong Kong, and I hope they bring a little joy to your kitchen too!
Why you’ll like this Red Velvet Muffins recipe
- Bakery-Style Muffins at Home: These muffins have that perfect domed top, soft texture, and indulgent flavour—just like the ones from a bakery, but even better because they’re homemade!
- Rich Red Velvet Flavour: A perfect balance of cocoa and vanilla, enhanced with red velvet bakery emulsion, gives these muffins their signature flavour and beautiful red hue.
- Loaded with Melty Chocolate Chunks: Unlike regular chocolate chips, chocolate chunks stay half-melted after baking, creating gooey, chocolatey pockets in every bite.
- Easy to Make with Simple Ingredients: No fancy techniques required! This recipe is beginner-friendly yet impressive enough to wow family and friends.
- Perfect for Any Occasion: Whether for breakfast, a coffee break, or dessert, these muffins are a delicious treat any time of the day.
My go-to favourites
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Ingredients in Red Velvet Chocolate Chunk Muffins recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Tips for making the BEST red velvet chocolate chunk muffins
- Coat the Chocolate Chunks to Prevent Sinking: Lightly mist the chocolate chunks with water and toss them in flour before adding them to the batter. This helps them stay evenly distributed instead of sinking to the bottom.
- Use Red Velvet Bakery Emulsion for Flavour & Colour: Unlike food colouring, a red velvet bakery emulsion enhances both the colour and flavour, giving your muffins that classic red velvet taste with a hint of richness.
- The Vinegar & Baking Soda Trick: This classic red velvet reaction adds extra lift to the muffins, making them lighter and more tender. Make sure to mix them together just before folding into the batter!
- Oven Temperature is Key: Start Baking at a High Temperature for a Bakery-Style Rise Bake at 220°C fan (475°F) for the first 5 minutes, then lower to 180°C (356°F). This quick burst of heat helps create tall, domed muffin tops.
- Don’t Over mix the Batter: Gently fold everything together just until no dry streaks remain. Over mixing can lead to dense, tough muffins instead of soft, tender ones.
- Evenly Sized Muffins: Use an ice cream scoop to portion out the batter mess-free, ensuring all muffins bake evenly.
- Let Muffins Cool for the Best Texture: Allow muffins to sit in the pan for 5 minutes before transferring to a wire rack. This helps them set while staying moist.
How to store and reheat red velvet chocolate chunk muffins
- Room Temperature (Best for Freshness – Up to 3 Days):
- Store the muffins in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to absorb excess moisture and prevent sogginess.
- Refrigerator (For Longer Freshness – Up to 5 Days):
- If you live in a warm or humid climate, refrigerate the muffins in an airtight container for up to 5 days. Bring them to room temperature or warm them in the microwave for 10-15 seconds before eating to restore their soft texture.
- Freezer (For Long-Term Storage – Up to 3 Months):
- Allow the muffins to cool completely. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container.
- When ready to enjoy:
- Thaw at room temperature for about 30 minutes or warm in the microwave for 20-30 seconds for that freshly baked feel.
- Best Way to Reheat for Fresh-Baked Taste Microwave: Heat for 10-15 seconds for a soft and slightly warm muffin. Oven: Preheat to 150°C (300°F) and warm for 5-10 minutes to revive their texture.
How to serve red velvet chocolate chunk muffins
- Enjoy Them Warm
- For the best texture, warm them slightly in the microwave for 10-15 seconds or in a low oven (150°C/300°F) for 5-10 minutes. This makes the chocolate chunks deliciously gooey!
- Drizzle with Chocolate or Cream Cheese Glaze
- Melt some dark or white chocolate and drizzle it over the muffins for extra decadence.
- A cream cheese glaze (made with cream cheese, powdered sugar, and a splash of milk) enhances that classic red velvet flavour.
- Serve with Ice Cream or Whipped Cream
- Pair a warm muffin with a scoop of vanilla ice cream or a dollop of whipped cream for an elegant dessert.
- Pair with a Hot Drink
- These muffins taste amazing with a cup of coffee, hot chocolate, or a warm chai latte—perfect for cozy moments!
Check out the video tutorial
Pin this Red Velvet Muffins for later
Recipe Frequently Asked Questions
Yes! Chocolate chips work well, but chunks give a richer, gooier bite. If using chips, try using high-quality dark chocolate chips for the best flavour.
Coating the chocolate chunks with flour helps them stick to the batter and prevents them from sinking to the bottom during baking.
You can, but the colour may not be as vibrant, and it won’t add the subtle flavour that the red velvet bakery emulsion provides. If using liquid food colouring, you might need to adjust the amount.
A few key factors:
a. Creaming the butter and sugar properly for a light texture.
b. Alternating dry and wet ingredients to prevent overmixing.
c. Adding vinegar and baking soda for extra rise and tenderness.
Yes! You can make a simple buttermilk substitute by mixing 120ml (½ cup) milk with ½ tbsp vinegar or lemon juice and letting it sit for 5 minutes.
Absolutely! Just reduce the baking time to about 10-12 minutes for mini muffins.
More muffins recipes you might like
- Chocolate Chip Hazelnut Muffins
- Lemon Poppy Seed Muffins
- Banana Chocolate Chip Muffins (Gluten Free & Refined Sugar Free)
Did you make this recipe?
Let me know if you try out this recipe – I love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below!
Print
Red Velvet Chocolate Chunk Muffins
- Prep Time: 20 mins
- Cook Time: 14 mins
- Total Time: 34 minutes
- Yield: 6 muffins 1x
- Category: breakfast, afternoon tea, snack, lunch
- Method: Bake
- Cuisine: American
Description
These Red Velvet Muffins with Chocolate Chunks are soft, moist, and packed with gooey chocolate in every bite. You’ll enjoy a rich, indulgent treat in every mouthful! Perfect for any occasion!
Ingredients
125 g cake flour
1/4 tsp baking powder
1/4 tsp salt
15 g cocoa powder
55 g unsalted butter
100 g caster sugar
1 large egg (63 g without shell)
1/2 tsp vanilla extract
120 ml buttermilk
1/2 tbsp red velvet bakery emulsions
1/2 tsp white distilled vinegar
1/2 tsp baking soda
100 g dark chocolate chunks
Instructions
- Preheat the oven to 220 ℃ fan / 475℉ and line the muffin pan with 6 tulip muffin liners.
- In a medium mixing bowl, mix around 75 g chocolate chunks and 1 tbsp of flour. Spray with water and mix well until all the chocolate chunks are coated with flour.
- In another medium mixing bowl, sift the cake flour, baking powder, salt and cocoa powder. Mix well and set aside.
- Add the red velvet bakery emulsions into the buttermilk. Mix well and set aside.
- In a batter bowl, beat the butter at medium speed until fluffy.
- Add in caster sugar and continue to beat until light and pale.
- Add the egg and vanilla extract and mix well. Scrape down the sides and the bottom of the bowl if needed.
- Add in the dry ingredient mixture and red velvet-infused buttermilk alternately. Start with the dry ingredients. Gently mix well before adding the next portion.
- Add the flour-coated chocolate chunks and mix well using a silicone spatula until everything is well incorporated.
- Divide the batter into each muffin liner evenly. I use an ice cream scoop, 2 scoops for each muffin liner. Sprinkle the remaining chocolate chunks on top of each muffin batter. Use the handle of a spoon (or your finger) to lightly press the chocolate chunks into the batter (to avoid them popping out during baking).
- Bake in a preheated oven at 220℃ fan / 475℉ for 5 minutes, then lower the oven temperature to 180℃ fan / 400℉ and continue to bake for further 13 – 15 minutes or until an inserted skewer comes out clean. For your reference, mine took 14 minutes.
- Once the muffins are done, remove them from the oven and let the muffins sit in the pan for around 5 minutes to settle. Then transfer them onto a wire rack to cool completely.
- Enjoy with a cup of coffee!
Notes
- Check out the video tutorial here to see how I made these muffins in action
- Feel free to use different chocolate chips /chunks for your liking.
Nutrition
- Serving Size: 1 muffin
- Calories: 226 kcal
- Sugar: 19.6 g
- Sodium: 1782 mg
- Fat: 10.7 g
- Saturated Fat: 5.6 g
- Carbohydrates: 27,8 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 84 mg
Thank yo for joining me in the kitchen today. Keep baking!
