Red velvet Muffins

Red Velvet Muffins that are moist, and velvet-like in texture! Not only that, but like most of my cake and muffin recipes, this too is eggless!  The first time I made these red velvet muffins were for the local poetry club I’m a part of – Cuttack Poetry Society. Much to my joy, everyone loved these! The second I made them was for a cousin’s bridal shower. I’d made a few more thing along with the red velvet muffins and the feedback was absolutely overwhelming!You can also check out some more muffin recipes of mine:

Coffee Muffins

Chocolate Muffins

Cinnamon Banana Muffins (whole wheat)

Garlic Chilli Cheese Muffins (oats and whole wheat)

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Dessert
Servings: 6 regular sized muffins / 12 mini muffins
Author: Pratty and Food
  • 1/2 cup all purpose flour (maida)
  • 1/3 cup sugar, powdered
  • 1/3 cup yogurt (dahi/curd), at room temperature
  • 1/2 teaspoon red food colouring (I used 'raspberry red')
  • 1/5 teaspoon instant coffee powder (I used Nescafe Classic, you can use any of your preference)
  • 1/3 teaspoon cocoa powder (unsweetened)
  • 1 tablespoon warm water
  • 2 tablespoons cooking oil (vegetable/olive/canola/sunflower)
  • 1/2 teaspoon baking powder
  1. Combine the flour and baking powder. Set aside.

  2. Preheat your oven to 175C.

  3. In a small bowl, mix the instant coffee powder, cocoa powder, and warm water. Set aside. 

  4. In a mixing bowl, combine the sugar, oil, yogurt (dahi/curd), and the cocoa and coffee mixture. Combine then add the food colouring. Mix till well incorporated. 

  5. Slowly, add in the flour mixture to the wet ingredients and fold it into the batter. Fold till everything is just-combined and lump free. Do not over mix.

  6. Pour the batter into your muffin tray or liners, whichever you're using. If using a muffin tray, be sure to grease them beforehand. 

  7. Pour up to 3/4th of the mould/liner. This will give the muffins enough room to rise in without spilling over the sides.

  8. Bake in your preheated oven at 175C for 12-15 mins. Insert a skewer/knife into the center of a muffin, if it comes out clean, it's done! If not, pop it back into the oven for another minute or two.

  9. De-mould once they've cooled down. Enjoy!


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Thanks for reading!


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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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