Easy Red Velvet Chocolate Chip Muffins Recipe
These Red Velvet Chocolate Chip Muffins are super easy to make and taste amazing! They’re like a soft and velvety red cake with just the right amount of chocolate chips. Perfect for breakfast or whenever you want a sweet and delightful treat.
Table of Contents
If you’re a red velvet lover, you’re going to go crazy for these Red Velvet Chocolate Chip Muffins because they’re incredibly easy to whip up and taste absolutely fantastic.
These soft, fluffy muffins have the perfect touch of sweetness from the chocolate chips – they’re like little pieces of heaven.
Plus, making them is a breeze – just mix some ingredients, throw in those chocolate chips, and bake. You don’t need to be a baking pro to nail this red velvet muffin recipe.
These fluffy red velvet muffins are great for a special occasion breakfast or anytime you’re craving a delicious, homemade treat. And the beautiful red color makes them the perfect muffin for a Valentine’s Day treat! These Red Velvet Sandwich Cookies would also be amazing.
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What goes into this Recipe
- Red Velvet Cake Mix: Using a cake mix for the base of these muffins allows you to make them with only a handful of simple ingredients. It also means you don’t have to worry about messing with messy red food coloring! It is also used in this delicious Red Velvet Brownie recipe.
- All Purpose Flour: Helps to give the muffins the right texture, making them soft and just the right amount of fluffy.
- Baking Powder: This ingredient works its magic to make the muffins rise and become light and airy.
- Vegetable Oil: Added to bind the muffin batter and give the red velvet muffins a nice soft texture.
- Mini Chocolate Chips: These give each bite a burst of sweet chocolate goodness.
See recipe card for full information on ingredients and quantities.
Mix-In Ideas
I love putting milk chocolate chips in these delicious muffins, but you can also switch them out for other ingredients for an interesting twist. Here are some of my favorite ideas:
- White Chocolate Chips: For a sweeter and creamier twist. The combination of red velvet and white chocolate is a classic. Try these Red Velvet Chocolate Chip Cookies for another fabulous treat.
- Dark Chocolate Chips: If you prefer a richer, more intense chocolate flavor.
- Chopped Nuts (like Walnuts or Pecans): Add a crunchy texture and nutty flavor.
- Cream Cheese Swirl: Drop in a bit of sweetened cream cheese for a delightful cream cheese filling and tangy surprise.
- Dried Cranberries: Bring a burst of tartness and a chewy texture.
How to make Red Velvet Chocolate Chip Muffins
- In a large bowl combine the cake mix, flour and baking powder, whisk to combine. Add the eggs, milk, vegetable oil, and vanilla to the flour mixture. Mix using an electric mixer until you have a thick batter.
- Add the mini chocolate chips to the red velvet muffin batter.
- Stir until the chocolate chips are evenly distributed in the batter.
- Spoon batter into the lined muffin tin using a large cookie scoop {filling 3/4 full}.
- Sprinkle the top of each red velvet muffin with a few additional mini chocolate chips and bake for 15-18 minutes or until a toothpick inserted near the center comes out with only a few crumbs {no raw batter}. You do not want to over bake them so that you get a nice moist crumb.
- Cool in the tins for 5-7 minutes, then move to a wire rack and serve.
Expert Tips
- Whisk the dry ingredients before adding the wet ingredients. This simple step will help to create a smooth muffin batter.
- Line your muffin pan with paper liners. Doing so helps with the mess and also makes them easy to remove from the pan.
- Use a large cookie scoop to fill the muffin cups. This will ensure that all of the muffins are the same size and they will bake evenly.
- Add a few additional chocolate chips to the top of the muffins before baking. A little extra chocolate is always a good idea and it makes them look finished.
- Allow the muffins to cool in the pan for 5-7 minutes before removing them. Trying to remove them too soon can result in misshapen muffins. They are also easier to remove from the liner when they are slightly cooled.
Storage and Freezing
Store- For best results, store leftover muffins in an airtight container at room temperature for 3 days or in the refrigerator for 4 days.
Freeze- Muffins will freeze well for up to 3 months, as long as they are covered tightly.
Recipe FAQs
While red velvet does contain cocoa powder, it’s not as richly chocolate-flavored as a typical chocolate cake. It has a distinct hint of chocolate flavor and texture.
While the recipe is designed for red velvet cake mix, you can experiment with other flavors. They won’t have the classic red velvet flavor, but they’ll be delicious muffins!
It’s worth trying alternative cake mixes if you have specific dietary needs. However, keep in mind that the taste and texture may vary with different mixes, so adjustments might be needed.
Sure! Muffins are really just unfrosted cupcakes, so top them with a creamy cream cheese frosting and you have delicious red velvet chocolate chip cupcakes!
Do you love Red Velvet? Try these recipe…
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Easy Red Velvet Chocolate Chip Muffins
Ingredients
- 1 box red velvet cake mix {15.25 ounces}
- ¼ cup all purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- ⅔ cup milk {I used 1%}
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract {or vanilla bean paste}
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 375°. Line 12 muffin tins with cupcake liners.
- In a large bowl combine the cake mix, flour and baking powder, whisk to combine. Add the eggs, milk, vegetable oil, and vanilla. Stir until combined. Add the mini chocolate chips and stir until they are evenly distributed.
- Scoop the batter into the lined muffins tins using a large cookie scoop {filling 3/4 full}. Sprinkle the top of each muffin with a few additional mini chocolate chips and bake for 15-18 minutes or until a toothpick inserted near the center comes out with only a few crumbs {no raw batter}.
- Cool in the tins for 5-7 minutes, then move to a wire rack. Store leftovers in an airtight container at room temperature for 3 days or in the refrigerator for 4 days. Freeze muffins for up to 3 months.
Notes
- Whisk the dry ingredients before adding the wet ingredients. This simple step will help to create a smooth muffin batter.
- Line your muffin pan with paper liners. Doing so helps with the mess and also makes them easy to remove from the pan.
- Allow the muffins to cool in the pan for 5-7 minutes before removing them. Trying to remove them too soon can result in misshapen muffins. They are also easier to remove from the liner when they are slightly cooled.
