Rich and moist red velvet muffins studded with creamy white chocolate chips—perfectly tender and bursting with indulgent flavor in every bite. These vibrant muffins are a delightful twist on the classic red velvet cake, transformed into portable, bakery-style treats ideal for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

These Red Velvet White Chocolate Muffins combine the deep cocoa richness and velvety texture of traditional red velvet with pockets of smooth white chocolate. They’re simple to make, yet look impressive and festive. Whether you’re baking for a special occasion or just treating yourself, these muffins deliver decadent flavor and an eye-catching presentation without the need for frosting or elaborate steps.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 tbsp red food coloring
1/2 cup sour cream or Greek yogurt
3/4 cup white chocolate chips (plus more for topping)

directions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a separate bowl, combine the eggs, buttermilk, oil, vanilla extract, red food coloring, and sour cream. Mix until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the white chocolate chips evenly throughout the batter.
Divide the batter evenly among the muffin liners, filling each about 3/4 full.
Sprinkle additional white chocolate chips on top for an attractive finish.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Prep time: 15 minutes
Bake time: 18–20 minutes
Total time: 35 minutes

Variations

Cream Cheese Filling: Add a dollop of sweetened cream cheese in the center of each muffin for a cheesecake-like surprise.
Nutty Crunch: Fold in chopped pecans or walnuts for added texture and flavor.
Dark Chocolate Option: Swap white chocolate chips with dark or milk chocolate chips for a richer flavor.
Mini Muffins: Use a mini muffin tin for bite-sized treats—reduce bake time to 10–12 minutes.
Festive Toppings: Top with red and white sprinkles for holiday appeal.

storage/reheating

Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave individual muffins for 10–15 seconds to refresh their softness and melt the chocolate slightly.

FAQs

Can I use natural cocoa powder instead of Dutch-processed?

Yes, natural cocoa powder works fine, though Dutch-processed will yield a slightly smoother flavor.

Why is red food coloring used in red velvet?

It enhances the signature red color that contrasts beautifully with the white chocolate.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt is an excellent substitute for sour cream in this recipe.

How do I make these muffins without buttermilk?

Use a mixture of 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.

Can I make these muffins gluten-free?

Yes, use a gluten-free all-purpose flour blend, ensuring it includes xanthan gum for structure.

How do I prevent muffins from being dry?

Do not overmix the batter and be careful not to overbake. The addition of sour cream or yogurt helps maintain moisture.

Can I freeze these muffins?

Yes, once fully cooled, place in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or reheat gently.

Why did my muffins not rise properly?

Check that your baking soda is fresh and active. Also, be sure not to overmix the batter, which can reduce rise.

Can I add a frosting or glaze?

Certainly. A drizzle of cream cheese glaze or white chocolate ganache pairs beautifully with these muffins.

Are these muffins overly sweet?

They are moderately sweet, balanced by the tang from buttermilk and sour cream. You can reduce sugar slightly if desired.

Conclusion

Red Velvet White Chocolate Muffins bring together the classic charm of red velvet with the indulgence of creamy white chocolate in an easy-to-make, visually stunning treat. Whether enjoyed warm from the oven or made ahead for gatherings, these muffins are sure to be a favorite for both casual snacking and celebratory occasions.