Red Velvet Chocolate Chip Muffins Recipe

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

The Heart of Red Velvet Chocolate Chip Muffins Recipe

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

The Heart of Red Velvet Chocolate Chip Muffins Recipe

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

The Heart of Red Velvet Chocolate Chip Muffins Recipe

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.

The Heart of Red Velvet Chocolate Chip Muffins Recipe

There’s something downright comforting about the warm, inviting aroma of freshly baked muffins wafting through the kitchen. I love these Red Velvet Chocolate Chip Muffins Recipe because it beautifully blends the subtle cocoa warmth with the brightness of classic red velvet, plus the melty surprise of chocolate chips scattered throughout. Whether you’re starting your day or looking for a cozy afternoon treat, these muffins bring that gentle, silky crumb and a hint of indulgence that feels like a hug in every bite. You’ll notice how the vibrant red color makes these muffins perfect for a festive occasion or simply brightening an ordinary morning. The batter is forgiving, the baking straightforward, and the results — well, let’s just say the soft edges with faintly crisp tops and bursts of chocolate make it hard to stop at one. I’m excited to share this recipe with you because it’s approachable and absolutely delicious.

Ingredient Breakdown

• All-purpose flour (1 1/4 cups): The base of your muffin’s structure. You can swap with white whole wheat for a nuttier flavor and more fibre, but expect a slightly denser crumb.
• Granulated sugar (1/2 cup): Adds sweetness and helps with that tender crumb. Brown sugar works too, adding moistness and a hint of caramel.
• Baking powder (2 teaspoons): Your lift agent for soft, fluffy muffins. Make sure it’s fresh for best rise.
• Salt (1/2 teaspoon): Enhances all flavors, don’t skip! Adjust to taste if you prefer a lighter touch.
• Egg (1 large): Binds ingredients, creates structure, and adds moisture. No simple swap, but for allergies, a flax egg can work with adjusted texture.
• Canola or vegetable oil (1/2 cup): Keeps muffins silky and moist. Melted coconut oil is a great swap if you want subtle richness.
• Buttermilk (1/3 cup) or milk + lemon juice (1/3 cup milk + 1 tsp lemon juice): Adds tang and reacts with baking powder for lift. Regular milk alone won’t give the same tender tang.
• Cocoa powder (2 tbsp, unsweetened): Deepens that red velvet flavor and adds warmth. Use Dutch-processed for a milder taste.
• Red liquid food coloring (2 tsp): The iconic punch of red velvet. Gel food coloring works too and won’t thin your batter.
• Mini chocolate chips (1/2 cup): Little pockets of melty chocolate to surprise your palate. Dark, semisweet, or white chocolate all bring different vibes.

Before You Begin

Preparation is where your baking journey really starts. I always recommend setting up your mise en place — measure all your ingredients and have them ready. This saves hassle and keeps you focused on mixing just right. Preheat your oven to 375°F (or 425°F if you prefer the alternate method), and line your mini muffin tins with liners to keep things neat. If you’re using milk instead of buttermilk, mix it with lemon juice now and let it sit for about 5 minutes; you’ll see it curdle slightly, which means your batter will gain that tender tang.

How to Make Red Velvet Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (or 425°F for a faster, more caramelized top) and line mini muffin pans with paper liners to keep each muffin tidy and easy to pop out.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a thorough whisk so everything’s light and evenly distributed — this ensures your rise is uniform and the flavor balanced.
3. Mix the wet ingredients. In a separate bowl, beat the egg, then whisk in oil, buttermilk (or your milk-lemon juice combo), cocoa powder, and the red food coloring. Watch the batter take on a deep ruby hue, silky and inviting.
4. Combine wet and dry. Add the wet mix to your dry ingredients, folding gently until the batter is just moist and uniform. Here’s where patience matters: don’t overmix, or you risk tough muffins. The batter should be thick but easily spreadable — a soft, rich texture that promises softness.
5. Fold in chocolate chips. Gently scatter the mini chocolate chips into the batter. Notice how they pepper the bright batter with tiny dark pools, a promise of melty pockets to come.

6. Fill the muffin cups. Spoon the batter generously almost to the top for nice domed muffins. Smooth the batter evenly to encourage even baking and pretty tops.
7. Bake the muffins. Place in the oven and bake at 425°F for about 20 minutes, checking starting at 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. The tops will feel springy and develop a slight crisp edge that’s irresistible.
8. Cool and enjoy. Let the muffins cool in the pan for 5 minutes so the buttery steam sets the tender crumb, then transfer to a wire rack. These are perfect warm, with a little butter, but also delightful cooled or lightly toasted.

Creative Variations for Red Velvet Chocolate Chip Muffins Recipe

• Nutty delight: Toss in 1/4 cup chopped walnuts or pecans for a crunchy counterpoint.
• Berry twist: Fold in fresh or frozen raspberries for a juicy pop that complements the cocoa.
• Spiced velvet: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to deepen the warm spice notes.
• Frosted tops: Top with a simple cream cheese glaze or whipped maple frosting once cooled for a sophisticated finish.
• Vegan swap: Use a flax egg, plant-based milk with lemon juice, and coconut oil; skip the chocolate chips or pick vegan-friendly ones.
• Mini muffins: Use a mini muffin pan to create bite-sized treats perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Store at room temperature in an airtight container for up to 2 days — they stay moist and tender.
• Refrigerate up to 5 days if you want to extend freshness, but bring to room temp or warm slightly before eating to revive softness.
• Freeze completely cooled muffins in a ziplock bag for up to 3 months. Thaw overnight at room temperature or warm in the microwave briefly for that fresh-baked feel.
• To reheat, wrap in a damp paper towel and microwave for 20 seconds to coax back a tender crumb and melted-chocolate goodness.

Red Velvet Chocolate Chip Muffins Recipe FAQs

• Can I use baking soda instead of baking powder? Not directly, since baking soda needs an acid to activate. Buttermilk provides that acid, so if you make this swap, adjust ingredient amounts carefully. For this recipe, baking powder is best.
• What if I don’t have red food coloring? You can skip it, and the muffins will taste the same but won’t have the classic red velvet look. Alternatively, natural beet juice powders or gels can add color.
• Why did my muffins turn out dense? It’s usually due to overmixing or too much flour. Measure carefully, mix gently, and stop when the batter is just combined for a light texture.
• Can I make these in a regular muffin pan? Absolutely — just bake for 18–22 minutes. The size will yield larger muffins with a slightly different baking time.
• Are mini chocolate chips necessary? They’re great for even chocolate bursts, but chopped chocolate chunks or larger chips work fine — just expect the chocolate pockets to vary in size.