Red Velvet Chocolate Chip Muffins Recipe

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.

The Comfort of Red Velvet Chocolate Chip Muffins Recipe

There’s something so lovely about a muffin that feels like a warm hug—soft, a little velvety, with just the right whisper of chocolate sweetness. I find myself coming back to this Red Velvet Chocolate Chip Muffins Recipe whenever I want that cozy weekend vibe in my kitchen.

You’ll notice these muffins have a gentle cocoa depth wrapped in subtle tanginess from the buttermilk, all punctuated by those melty mini chocolate chips. The red hue isn’t just beautiful; it sparks a little joy every time you bite in. Don’t you love how food can brighten a quiet morning?

Whether you’re making these for a casual brunch or packing them for an afternoon treat, this recipe strikes the perfect balance between decadent and approachable. Let me walk you through how I make them so you can nail it every time.

Ingredient Guide

• 1 1/4 cups all-purpose flour: The foundation for that tender crumb—easy to find and versatile.
• 1/2 cup granulated sugar: Adds just enough sweetness without overwhelming the cocoa and red velvet notes.
• 2 teaspoons baking powder: Helps your muffins rise to the occasion, fluffy and light.
• 1/2 teaspoon salt (or to taste): Balances flavors and enhances the chocolate.
• 1 large egg: Binds everything together with richness and structure.
• 1/2 cup canola or vegetable oil: Keeps muffins moist with a silky texture.
• 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice: Adds tang and tenderness; you can make your own buttermilk substitute on the fly.
• 2 tablespoons natural unsweetened cocoa powder: Provides the subtle chocolate depth without overpowering the red velvet charm.
• 2 teaspoons red liquid food coloring: That vibrant red color that makes these muffins so inviting—feel free to use gel for a richer hue.
• 1/2 cup mini chocolate chips: Little pockets of gooey chocolate to delight with every bite.

Prep Before You Begin

Before diving in, make sure your oven is preheated to 375°F (or 425°F if you prefer a crispier top—you’ll see more on that later). Set your muffin liners in a mini muffin pan so everything’s ready to roll. I like to prepare my buttermilk substitute first if I don’t have the real deal—it’s a small step that makes a big difference in tenderness.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F if you enjoy a slightly crisp, golden crust). This higher temp encourages a delightful rise and lightly crisp edges, especially if you’re baking smaller batches.
2. Line your mini muffin pans with cupcake liners so cleanup is effortless and your muffins release easily.
3. If you don’t have buttermilk, combine 1/3 cup of milk with 1 teaspoon lemon juice, then let it rest for 5 minutes. This creates that signature tang and tender crumb typical of red velvet.
4. In a large bowl, whisk together all your dry ingredients—the flour, sugar, baking powder, and salt. Mixing these first helps distribute everything evenly for balanced flavor and rise.
5. In a separate bowl, combine your wet ingredients: the egg, oil, buttermilk (or your milk-lemon mix), cocoa powder, and red food coloring. Stir gently until the cocoa melts into the mix and you see that vibrant red pop through—it’s such a pretty sight.

6. Pour the wet ingredients into the dry bowl and gently stir just until moistened. Resist the urge to overmix—you want little pockets of tender fluff, not dense muffins.
7. Carefully fold in the mini chocolate chips, saving a few for sprinkling on top if you like a bit of chocolate sparkle with every bite.
8. Fill each muffin cup almost to the top, smoothing the batter with a spoon or spatula. The batter is thick, velvety, and just a hint of red—perfectly inviting.
9. Bake at 425°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the aroma shift—deep cocoa with subtle sweetness filling your kitchen.
10. Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without steaming and losing their lightly crisp edges.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Swap mini chocolate chips for white chocolate chips to brighten the sweetness and add contrast.
• Mix in a teaspoon of orange zest for a citrusy lift that complements the cocoa.
• Add a teaspoon of instant espresso powder to deepen the chocolate flavor without bitterness.
• Top with a light cream cheese frosting or a dusting of powdered sugar for a pretty finish.
• Stir in chopped toasted pecans or walnuts for added texture and warmth.
• Use beetroot powder or natural red color for a clean-label, vibrant red without food coloring.

Storage, Freezing & Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days—perfect for quick snacking.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat frozen muffins gently in a toaster oven or microwave for 30-45 seconds to regain that fresh-baked softness.
• If you’ve frosted them, reheat without the frosting or add it fresh after warming to keep it perfect.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use regular-sized chocolate chips instead of mini? Absolutely! Just be mindful that larger chips might sink, so gently fold them in and don’t overfill the muffin cups.
• How do I get that classic red velvet color without food coloring? You can try natural alternatives like beet juice or powdered beetroot, but the color may be softer and more earthy.
• Why is it important not to overmix the batter? Overmixing develops gluten, which makes muffins tough rather than tender and fluffy.
• Can I make this recipe vegan? You can swap the egg for a flax egg and use plant-based milk with lemon juice in place of buttermilk. The texture will be slightly different but still tasty.
• What’s the best way to tell when these muffins are done? Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs, not wet batter.