High Altitude Red Velvet Chocolate Chip Muffins

Name: High Altitude Red Velvet Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 3/4 cups all-purpose flour, (fluffed, spooned and leveled); 2 tbsp unsweetened Dutch processed cocoa powder; 1 tbsp corn starch; 1/2 cup granulated sugar; 1/2 tsp coarse Kosher salt ((if using table salt, use half the amount)); 1 tsp baking soda; 2 large eggs; 1/2 cup buttermilk; 1/2 cup sour cream; 1/2 cup unsalted butter, (melted); 1 1/2 tsp vanilla extract; 1/2 tsp "super red" gel food coloring; 3/4 cup semi-sweet chocolate chips; 1/4 cup mini chocolate chips

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These high altitude red velvet chocolate chip muffins are easy to make, fluffy and moist, with a hint of cocoa powder, and full of semi sweet chocolate chips.

You might also love these recipes for red velvet cake ice cream, red velvet bundt cake and red velvet whoopie pies.

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Why You’ll Love This Recipe

Classic Red Velvet Flavor. Red velvet cake is known for having a slightly tangy flavor from buttermilk, and today’s recipe for red velvet muffins with chocolate chips uses both buttermilk and sour cream to keep the muffins moist, tender and flavorful. A hint of cocoa powder deepens the color and adds more flavor, but not so much that the muffins taste like chocolate.

Quick and Easy. You don’t need any special equipment, just mix up the batter in a bowl and bake. You’ll have fresh muffins to enjoy in about 30 minutes!

Perfect for the Holidays. With their vibrant red color, these muffins would be so fun to make for Halloween, Christmas or Valentine’s Day.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

Red velvet chocolate chip muffins, one with a bite taken.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Flour. All-purpose flour provides the structure and strength that baked goods need.
Cocoa Powder. Deepens and enhances the red color, as well as adds a subtle hint of chocolate.
Corn Starch. A little corn starch makes a very soft, tender muffin.
Granulated Sugar. Adds sweetness and moisture.
Salt. Complements the flavor of the chocolate and balances the sweetness.
Baking Soda. Leavens the batter, reacting with the acid in the buttermilk and sour cream, helping the muffins rise.
Eggs. Add strength and moisture.
Buttermilk + Sour Cream. Adds fat, moisture and acidity for a soft, tender muffin.
Butter. Melted butter adds richness and flavor, and is a better option for these red velvet muffins than vegetable oil.
Vanilla Extract. Flavor.
Red Food Coloring. Use “super red” gel food coloring for the best results.
Chocolate Chips. I prefer dark or semi-sweet chocolate chips.

Red velvet chocolate chip muffins on a plate.

Instructions

Preheat the oven to 400 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 12 paper liners, and lightly spray the liners and the top of the muffin pan with non-stick baking spray.
In a large bowl, sift together the flour, cocoa powder, corn starch, sugar, salt and baking soda.
Separately, whisk together the eggs, buttermilk, sour cream, melted butter, vanilla extract and red gel food coloring.
Add the liquid ingredients to the dry, and whisk briefly, just until combined.
Fold 1/2 cup of the chocolate chips into the batter.

Step 1 for making red velvet chocolate chip muffins.

Step 2 for making red velvet chocolate chip muffins.

Divide the batter between the muffin cups, filling them full, and sprinkle the top of the batter with the remaining chocolate chips and mini chocolate chips.
Place the muffins in the oven, and immediately turn the temperature down to 375 F. Bake for about 18-20 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Cool in the pan for 5 minutes, then carefully remove, and place on a cooling rack to cool for 10 minutes. Serve warm or at room temperature.

Step 5 for making red velvet chocolate chip muffins.

Step 6 for making red velvet chocolate chip muffins.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store leftover red velvet muffins?

Leftover muffins should be stored in an airtight container at room temperature for up to 3 days.

What food coloring did you use?

I use Americolor Super Red gel food coloring.

Will this recipe work with a cream cheese swirl?

For red velvet muffins with cream cheese swirl, see my pumpkin cream cheese swirl muffins for the cream cheese swirl recipe.

Red velvet chocolate chip muffins stacked on a plate.

Red velvet sheet cake with powdered sugar snowflakes. — Red Velvet Sheet Cake

A red and white Valentines Linzer cookie with a heart shaped cutout. — Red Velvet Sheet Cake

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