Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup buttermilk
- 2 tablespoons cocoa powder
- 2 teaspoons red food coloring
- 4 ounces cream cheese (softened)
- 1/2 cup granulated sugar (for the crumb topping)
- 1/4 cup all-purpose flour (for the crumb topping)
- 2 tablespoons unsalted butter (diced into cubes)
Instructions
- Preheat your oven to 375°F (190°C). Prepare your non-stick muffin pan by greasing it or lining it with muffin liners.
- In a medium bowl, combine the granulated sugar and flour for the crumb topping. Cut in the diced butter until the mixture becomes crumbly.
- In another bowl, blend together the softened cream cheese and sugar until smooth and well combined.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- In a separate bowl, mix together the egg, canola oil, buttermilk, cocoa powder, and red food coloring until fully blended.
- Pour the wet ingredients into the dry ingredients. Stir gently until just moistened; be careful not to overmix.
- Fold in the cream cheese mixture carefully so that it swirls through without fully combining into the batter.
- Fill each muffin cup two-thirds full with batter. Sprinkle each filled cup generously with the crumb topping prepared earlier.
- Place your muffin pan in the oven and bake for 17–19 minutes or until a toothpick inserted in the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg