Moist and fluffy red velvet muffins dotted with creamy white chocolate chips, combining classic flavor with a sweet twist for a perfect treat.

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Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
In another bowl, whisk together eggs, buttermilk, oil, vanilla extract, red food coloring, and sour cream until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing.
Fold in the white chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra white chocolate chips.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Do not overmix the batter to keep the muffins tender.
Substitute sour cream with full-fat Greek yogurt for similar texture.
Muffins can be stored in an airtight container at room temperature for up to 3 days.
Add a pinch of espresso powder for deeper chocolate flavor.