Gluten Free Red Velvet Muffins With Cream Cheese Streusel

Step into the world of velvety delight with these Gluten Free Red Velvet Muffins. With a deep red hue and subtle cocoa flavor, these muffins have all the charm of a traditional red velvet cake packed into a small, portable treat. The use of a Pillsbury gluten-free flour blend ensures everyone can enjoy these divine little muffins, irrespective of dietary restrictions.

What ingredients do you need for these gluten free red velvet muffins?

2 cups of Pillsbury gluten free flour
1/2 cup of sugar
1 Tablespoon of cocoa
1 Tablespoon of baking powder
1/4 teaspoon of salt
1 egg
1 cup of heavy cream
1/3 cup of cooking oil
1 teaspoon of Red food coloring gel – more if a darker red color is desired

STREUSEL TOPPING:
1 cup of pillsbury gluten free flour
1/2 cup of powdered sugar
3/4 stick of butter – softened not melted
pinch of salt

1 can of already prepared Cream Cheese Frosting

How do you make these red velvet gluten free muffins?

• Set the oven to 400 degrees.
• First, make the Streusel topping:  In a bowl, combine the flour, powdered sugar, and pinch of salt. 
• Cut the butter into the flour mixture with a pastry cutter, like you would do with pie crust. 
• Line a cookie sheet with parchment paper, and pour the topping out onto the parchment paper, and smooth out the mixture evenly on the parchment paper. 
• Bake in the oven for about 10 to 15 minutes, stirring or turning the mixture about every 3 to 4 minutes until it’s a light golden brown. 
• Remove from the oven, and slide the parchment paper off of the hot cookie sheet, and onto the counter to cool. 
• Once the mixture is cool, break up any large chunks into smaller pieces, to resemble Streusel topping, and place it in a bowl.
• Line a 12 count muffin tin with paper liners, and set aside. 
• In a large bowl, add the flour, sugar, cocoa, baking powder, and salt, and mix well to blend all ingredients. 
• In another bowl, beat the egg until it’s light lemon yellow color, and then add the cream, oil, and food coloring gel, and blend until the egg mixture is all the same color of dark red.  
• Add the egg/cream mixture to the large bowl with the dry ingredients, and mix with a whisk, or large spoon, until all the flour mixture is mixed with the wet ingredients, and the red color is mixed completely. 
• If you think you’d like the color a little darker, add a few more drops of food coloring at this time, and mix well to blend.
• Spoon the batter into the muffin cups until they are 2/3 full.  Bake at 400 degrees for 15 – 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• When muffins are cool to the touch, dip the muffins into the bowl of Streusel topping, and press lightly to make sure it sticks to the tops of the muffins. 
• Drizzle with cream cheese frosting. Serve, and Enjoy!

Variations

1. Dairy-Free: Substitute the heavy cream with a non-dairy milk, like almond milk or coconut milk.
2. Add-ins: For extra texture, consider adding chocolate chips or chopped nuts.

Where to Serve

These muffins are perfect for breakfast, brunch, or a snack. They’re also a festive treat for special occasions like Valentine’s Day or Christmas.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months.

Common Problems and How to Avoid Them

Problem: The muffins are too dense.
Solution: This can be caused by overmixing the batter, which develops the gluten and makes baked goods tough. Stir until the ingredients are just combined.

Problem: The muffins are dry.
Solution: Overbaking can cause dry muffins. Keep a close eye on the muffins towards the end of baking time, and check for doneness with a toothpick.

Making this Recipe with Kids

This recipe is fun and safe for kids to help with:

1. Measuring and Mixing: Kids can help measure the dry ingredients and mix them together.
2. Coloring the Batter: Kids will enjoy adding the red food coloring gel and watching the batter turn red.

Topping Options

1. Cream Cheese Frosting: For a traditional touch, top the muffins with cream cheese frosting.
2. Powdered Sugar: A dusting of powdered sugar adds a sweet finishing touch.

Why This gluten free Red Velvet Muffins Recipe Works

These gluten-free red velvet muffins are the perfect marriage of color, taste, and texture. The cocoa powder lends a mild chocolate flavor, while the red food coloring gel gives the muffins their signature look. By using a gluten-free flour blend, you can create a tender, light muffin that everyone can enjoy. With their attractive appearance and delightful flavor, these muffins are sure to impress at any occasion.

What are some other great red velvet recipes to try?

• The Best Red Velvet Caramel Cupcakes
• Christmas Red Velvet Cake Mix Cookie Bars
• Amazing Red Velvet Cream Cheese Cookies
• Easy Valentines Day Red Velvet Cake In A Jar

If you are looking for a full list of fun and delicious sweet breakfast recipes be sure to check out this list –> The Best Sweet Breakfast Recipes

Yield: 12-14 Muffins

Gluten Free Red Velvet Muffins With Cream Cheese Streusel

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These muffins are so good, and the topping is really wonderful.  They're not as sweet as a cupcake, so they're great for Brunch or buffets, and make a stunning addition to any breakfast table. They're really easy to make, and you can make them the night before, so they're ready when you want to serve them.  You'll love this recipe!

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Ingredients

• 2 cups of Pillsbury gluten free flour
• 1/2 cup of sugar
• 1 Tablespoon of cocoa
• 1 Tablespoon of baking powder
• 1/4 teaspoon of salt
• 1 egg
• 1 cup of heavy cream
• 1/3 cup of cooking oil
• 1 teaspoon of Red food coloring gel - more if a darker red color is desired
• STREUSEL TOPPING:
• 1 cup of pillsbury gluten free flour
• 1/2 cup of powdered sugar
• 3/4 stick of butter - softened not melted
• pinch of salt
• 1 can of already prepared Cream Cheese Frosting

Instructions

1. Set the oven to 400 degrees.
2. First, make the Streusel topping:  In a bowl, combine the flour, powdered sugar, and pinch of salt. 
3. Cut the butter into the flour mixture with a pastry cutter, like you would do with pie crust. 
4. Line a cookie sheet with parchment paper, and pour the topping out onto the parchment paper, and smooth out the mixture evenly on the parchment paper. 
5. Bake in the oven for about 10 to 15 minutes, stirring or turning the mixture about every 3 to 4 minutes until it's a light golden brown. 
6. Remove from the oven, and slide the parchment paper off of the hot cookie sheet, and onto the counter to cool. 
7. Once the mixture is cool, break up any large chunks into smaller pieces, to resemble Streusel topping, and place it in a bowl.
8. Line a 12 count muffin tin with paper liners, and set aside. 
9. In a large bowl, add the flour, sugar, cocoa, baking powder, and salt, and mix well to blend all ingredients. 
10. In another bowl, beat the egg until it's light lemon yellow color, and then add the cream, oil, and food coloring gel, and blend until the egg mixture is all the same color of dark red.  
11. Add the egg/cream mixture to the large bowl with the dry ingredients, and mix with a whisk, or large spoon, until all the flour mixture is mixed with the wet ingredients, and the red color is mixed completely. 
12. If you think you'd like the color a little darker, add a few more drops of food coloring at this time, and mix well to blend.
13. Spoon the batter into the muffin cups until they are 2/3 full.  Bake at 400 degrees for 15 - 20 minutes, or until a toothpick inserted in the center comes out clean.
14. Cool on a wire rack.
15. When muffins are cool to the touch, dip the muffins into the bowl of Streusel topping, and press lightly to make sure it sticks to the tops of the muffins. 
16. Drizzle with cream cheese frosting. Serve, and Enjoy!

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