This red velvet crumb muffin is an easy recipe to make this valentine’s day. It’s a combination of crumb cake and muffin, made perfectly in the form of red velvet.
Crumb topping
- 32 g (4 tbsp) cake flour
- 32 g (2½ tbsp) granulated sugar
- 14 g (1 tbsp) cold unsalted butter
Muffin
- 56 g (¼ cup) unsalted butter room temperature
- 100 g (½ cup) granulated sugar
- 1 large egg
- 120 g (½ cup) buttermilk *see note on how to make a homemade version
- ¼ tsp red food coloring gel (adjust to your liking)
- 130 g (1 cup) cake flour
- 10 g (1½ tbsp) cocoa powder
- 6 g (1¼ tsp) baking powder
- ¼ tsp table salt
Instructions : Crumb topping
- Using a pastry blender, fork, or a pair of knives, cut the butter into the flour and sugar mixture until it resembles a coarse meal.
Instructions
- Line the muffin tray with muffin papers. Preheat oven to 375°F (190°C).
- Using a hand mixer, beat butter and sugar together for 5 minutes.
- Add egg. Mix briefly for 20 seconds.
- In a separate bowl, dilute the red food coloring gel into the buttermilk. Stir until fully combined.
- In another bowl, sieve and combine the dry ingredients together.
- Mix the dry ingredients into the butter mixture in three additions. Alternate with the wet ingredients in two additions. Mix each addition just until incorporated. Do not overmix as we will lose the tenderness of the cake.
- Scoop the batter into the muffin tray. Fill each hole about 2/3 full. Top each with 1 tablespoon of the crumb topping mixture. Bake in the oven for 20 minutes or until a toothpick inserted into the cake center comes out clean.
