These vibrantly blue, fluffy, and deliciously moist muffins are stuffed with white chocolate chips! A fun twist on the ever popular Red Velvet!
Red Velvet seemsto be THE flavorof the decade, however, I do think it’sa bit overrated. Don’t get me wrong, I definitely love me some Red Velvet Cupcakes with a mountain ofcream cheese frosting. I just think it’s timeto change things up a bit…
These Blue Velvet Muffinsaren’t just blue…they’re bada-bing-badaBLUE!
(I’m fully aware of how corny that sounded.)
I remember when I first discovered Blue Velvet Cake. It was at this well-known bakeshop in Los Angeles called Milk. From amazing frozen treats like homemade drumsticks and macaron ice cream sandwiches to mouthwatering baked goods like their chocolate Ooey Gooey Cookie and eye-catchingBlue Velvet Cake, this place became a must-stop every time I’d visit LA.
Experimenting with Blue Velvet has been on my dessert bucket list for quite some time now. Like Red Velvet, there’s just something so enticingabout that strikingly vibrantcolor. However, since I wasn’t really in a“cake mood” this week, I opted for these Blue Velvet Muffins instead.
Other than the color, you might be wondering what the difference is between Red Velvet and Blue Velvet. The answer is……absolutely nothing. Just like traditional Red Velvet Cake, Blue Velvet is a moist and slightly densevanilla cake witha subtle cocoa flavor.AlthoughI didn’t make a cake, these muffins did NOTdisappoint.
They’reperfectly soft, fluffy, andflavored with just the right amount of cocoa to remind you of Red Velvet Cake. To achieve thatlusciously moistcrumb, I used a combo of butter, oil, and yogurt. Butter adds flavor, whereas oil providesthat fluffytexture. Yogurt is added for not only moistness, but for that slight tang that classic Red Velvet Cake gets from buttermilk.As for that subtlecocoa flavor, just two tablespoons is all you need to get theperfect balance of sweet vanilla cake to cocoa-licious yumminess.
While these muffins aren’tsmothered in the iconically addictivecream cheese frosting, they’re loadedwith white chocolate chips. And if you’re worried about adding too many chocolate chips (there’s no such thing, btw), don’t. This muffin batter isn’t that sweet at all. With only a cup of sugar in the entire recipe, it’s basically sugar-free in my book 😉
The white chocolate chips also give you those melty pockets of sweetness when you eat them fresh from the oven. Or, if you eat them the next day, pop them in the microwave for 10-15 seconds for the same heavenly effect.
Ok, now to the crucial part…the color.While adding a bunch of blue food coloring to the muffin batter might be theobvious answer, it’s not that simple.The batter is not white; it’s brown due to the cocoa powder.Thereforeif you just add a bunch of blue, you’ll end up with more of a greenish blue, than actual blue.Luckily, all you have to do is add a drop or two of violet/purple food coloring. That’s it!
Really, the color could not be more eye-catching. So much more exciting than Red Velvet.
With how amazing these muffins turned out, I’d say that Blue Velvet Cakeisright around the corner for this food blog…
Blue Velvet Muffins
These vibrantly blue, fluffy, and deliciously moist muffins are stuffed with white chocolate chips! A fun twist on the ever popular Red Velvet!
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 17 minutes mins
Total Time 1 hour hr 17 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 20 Muffins
Ingredients
- ¼ cup unsalted butter
- 2 Tablespoons natural cocoa powder (not Dutch-processed)*
- 2 ½ cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 eggs
- ¼ cup vegetable oil
- 1 ½ cup yogurt (I used vanilla-flavored)
- 2 teaspoons vanilla
- Blue food coloring**
- Violet/Purple food coloring**
- 1 ½ cup white chocolate chips plus more for topping
Instructions
Preheat oven to 425ºF.Spray a standard-sizedmuffin panwith non-stick cooking spray, or line with paper liners.
In a medium saucepan,melt the butter over medium-low heat.Once melted, turn offthe heat and stir in the cocoa powder. Allow to cool for at least 5 minutes.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Whisk in the meltedbutter-cocoa mixture and the oil. Add the yogurt and vanilla, and continue whisking until combined. Blend infood colorings until desired shade is achieved.
Using a rubber spatula, gently fold the wet ingredients into the dry ingredients untilalmost combined. Pour in the chocolate chips, folding until just combined. Batter should still be lumpy with a few spots of flour.Spoon batter into prepared muffin pan.Sprinkle with more chocolate chips, if desired.
Bake at 425ºF for 5 minutes, then reduce the oven temperatureto 375ºF and continue to bake for another 11-12 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow to cool in the pan for 10 minutes beforeserving.
Notes
*As opposed to Dutch-Processed cocoa powder, Natural cocoa powder is much lighter in color, soit won't darken the batter too much, making it easier to achievethe blue color you want.
**I used Wilton's gel food coloring - 1 Tablespoonof Sky Blue and a dab of Violet.
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