Vegan Red Velvet Cheesecake Swirl Muffins

breakfast | August 31, 2016 | By

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So, I know I have discussed my love of red velvet anything in length, but have I told you lately how much I love cheesecake? I do, I really do. It was my favorite dessert as a child, it was the only sweet I ever wanted. My dad used to buy cheesecakes for my birthday because I was obsessed. The other kids thought it was weird, and wanted tons of too sweet frosting on top of mediocre cake. I didn’t care if they thought I was odd. I knew good food. So, I have been playing around with an idea like this for a while, and couldn’t decide if I wanted to make red velvet muffins with a cheesecake like swirl, or vanilla muffins with a red velvet cheesecake swirl. I decided on the latter, and I think it worked out very well.

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They have an amazing texture contrast that I totally love, they are not super sweet, but my husband argued that most muffins are cupcakes without the frosting. I suppose he is correct in this case, you could probably slap some frosting on top and call it a day. I really enjoy calling things muffins though since that means I can have it for breakfast (right?). This recipe got a little messy from the red food coloring, I always make a mess when I am using food coloring, but it is so simple and quick.

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I hope you enjoy these as much as I did! So fluffy, so smooth and creamy, so dreamy! Loosely adapted from The Recipe Critic.

Tools I used:

Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
Green Direct Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500
Norpro 3-Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire Agitator

If you make this recipe or any of my others, please leave me some feedback! I would love to hear from you, and want to make sure I am doing a good job!

  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 35m
  • Serves: 6
  • Yield: 12 Muffins
  • Category:

INGREDIENTS

Muffin base

  • 1 1/4 c All purpose flour
  • 2 tsp. Baking powder
  • 1 tsp. Salt
  • 1/2 c Sugar
  • 1/2 c Vegetable oil
  • 1 tsp. Vanilla
  • 1/3 c Almond milk
  • 1/2 tsp. Apple cider vinegar
  • 1 Flax egg(2 Tbsp. Flax meal+3 Tbsp. Water=1 egg)

Cheesecake Base

  • 1/2 c Vegan cream cheese ( I used Daiya)
  • 1 tbsp. Cocoa powder
  • 2 tsp. Red food coloring(make sure it is vegan)

INSTRUCTIONS

  1. Preheat oven to 375. Make your vegan buttercream by mixing the almond milk and apple cider vinegar together. Make your flax egg by mixing the flax and water together. Set aside.
  2. Make the cheesecake base, in a medium sized mixing bowl, add all the cheesecake ingredients and whip with a hand mixer or whisk until it is all combined and fluffy. Set aside.
  3. Cream together the vegetable oil and sugar add the vanilla.
  4. Sift together all the dry ingredients. Start adding the vegan buttermilk and dry mixture into the oil and sugar mixture. Alternating until everything is incorporated.
  5. In a muffin pan with muffin papers, add a few scoops of vanilla muffin mixture and a few scoops of red velvet cheesecake mixture into each paper. Using a toothpick, carefully swirl the white and red together.
  6. Bake at 375 for about 12-15 minutes or until toothpick comes out clean.

 

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