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
Scale
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