Red Velvet Muffins with Cream Cheese Filling

Sometimes... things just don't work out the way you want them to in the kitchen.

Especially when you're 26 weeks pregnant, and preggo brain is in full effect.

So this past Friday morning, my stepdad Chris married his beautiful girlfriend of 2 years, Janice.  (This may sound strange to anyone reading for the first time- so just to explain, a) my mom passed away a few years ago and b) I lived with my stepdad since I was about 5, he and I are very close).

Chris & Janice had a really nice, quaint ceremony with some close family & friends on the beach early in the morning, and then invited everyone back to their house for breakfast.

Naturally, I wanted to bring some type of food to share, and I settled on muffins.

I know that one of Janice's favorites is red velvet, so my first thought was red velvet muffins.

However, after a quick search online, I didn't find many recipe choices.  I toyed with the idea of making my own, but I was concerned that creating something totally new had too much potential to backfire on me.

So I eventually decided I better stick with a more traditional recipe, and settled on lemon poppy seed muffins.  Easy peasy, right?

Right.

That is.... until your muffins are busy baking and you realize, OMG I have no recollection of cracking or mixing eggs, and there were definitely supposed to be two in the recipe.

Yep.  Completely forgot the eggs.

The muffins were still edible, and honestly they weren't even that bad without eggs.  But still, I felt like this mistake could not be my only contribution to their celebratory breakfast.

I might have just made another batch of the same thing... if I hadn't used all my poppy seeds in the eggless muffins.

Ahh!

So to sum things up... I picked a tried & true recipe as the "safe bet," only to end up screwing it up and making the red velvet ones anyway.

I was definitely a little nervous putting the red velvet batch in the oven, because the batter is a little more moist than a traditional muffin batter.  I had also envisioned the cream cheese filling staying closer to the top, but I guess since it was heavier than the batter, it sunk to the middle.

But despite my concerns, all in all I would call these a success.  I did have to sacrifice one for Mr. Vittles and me to taste test, just to make sure I wasn't poisoning anyone.  But we enjoyed them, and the guests who tried them seemed to as well.

They're nowhere near as fun (or as sweet) as a cupcake, so don't get your hopes up - this is still breakfast, people!  But if you're looking for something different, these could fit the bill.

Also, don't worry if cream cheese isn't your thing - you can just omit the filling.  I made a few plain ones to see how they'd come out, and to me they tasted just as good.

More importantly... congratulations to Janice and Chris :)  Mr. V and I were so happy to be a part of their special day, and wish them many years of love and laughter together!

Red Velvet Muffins with Cream Cheese Filling

Muffins:

• 1 3/4 C. + 2 T. all-purpose flour
• 3/4 C. sugar
• 2 T. unsweetened cocoa powder
• 1 t. baking soda
• 1 T. baking powder
• 1/2 t. salt
• 2 eggs
• 1/4 C. canola oil
• 1 C. buttermilk
• 1/2 t. vanilla
• 1 T. red food coloring

Filling:

• 4 oz. cream cheese, softened
• 1 egg yolk
• 1/2 C. sugar
• 1/4 t. vanilla

Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with paper liners, or coat with non-stick spray; set aside.

Make filling: In medium bowl, add cream cheese, yolk, sugar, and vanilla.  On low speed, mix filling ingredients until well-combined and no lumps remain.  Set bowl aside.

Make muffins: In large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt to combine. In separate medium bowl or large measuring cup, whisk eggs, oil, buttermilk, vanilla, and food coloring until combined.

Make a well in the center of dry ingredients, and pour in liquid mixture. Fold ingredients in with rubber spatula until just combined - do not overmix.

Divide batter evently amongst prepared muffin cups. Place a rounded tablespoon of cream cheese filling in the middle of each cup.

Bake for 18-20 minutes, or until tops look lightly browned & no longer 'wet.'  Let sit in pans briefly until cool enough to handle, then transfer to wire racks to cool completely.  Makes 12 muffins.

Original Recipe