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Red Velvet muffins on white concave plate with honeycomb cup in background

Red Velvet Muffins with Dark Chocolate Chips


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  • Author: Jordana Eloise
  • Total Time: 30–37 minutes
  • Yield: 12 muffins 1x

Description

These muffins are soft and moist with a deep and rich colour of crimson. The combination of all purpose and whole wheat flour give a balanced texture that is light yet slightly hearty. 


Ingredients

Units Scale
  • 1 cup (heaping) grated beets (about 3 small beets)
  • 1 frozen spinach cube or 1/4 cup fresh spinach
  • 1/4 teaspoon red food colouring
  • 3/4 cup (90g) all purpose flour
  • 1 1/4 cup (141g) whole wheat flour
  • 2 tablespoons Dutch processed cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon ground flax seed
  • 1/21 cup (85g-170g) chocolate chips
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (53g) dark brown sugar
  • 1/3 cup (71g) light brown sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup olive oil (43g)(79ml), vegetable oil (72g)(80ml), canola oil (71g)(75ml) or coconut oil (72g)(79ml)
  • 1/2 cup plain yogurt, dairy or non dairy *Do not use Greek, low fat or no fat yogurt—it will result in a chalk-like texture.

I like to buy my ingredients and baking tools from King Arthur Baking.


Instructions

  1. Take the cold items (eggs and zucchini) out of the fridge so that they can come to room temperature.
    Red Velvet Muffins ingredients
  2. Wash and peel beets.
  3. Grate and measure beets.
  4. Place the grated beets in a bowl with a spinach cube. Set aside
  5. Line a 12 count muffin tin with paper liners or grease and set aside.
  6.  Preheat the oven to 375 degrees Fahrenheit.
  7. Measure all purpose flour, whole wheat flour, dutch processed cocoa powder, salt, baking soda, baking powder, ground cinnamon and ground flax seed.
  8. Sift and place the dry ingredients in a large mixing bowl and stir for 30 seconds until well combined. *This will ensure that all of the ingredients are evenly distributed.
  9. Add chocolate chips and stir until combined. *If you want to add extra chocolate chips to top the muffins, hold back two tablespoons of chips.
  10. In a separate bowl that is large enough to hold the wet and dry ingredients, measure granulated sugar, dark brown sugar, light brown sugar and egg. Stir until well combined.
  11. Add oil and yogurt then stir until well combined.
  12. Add vanilla extract and food colouring then stir well until combined.
  13. Add grated beets and spinach cube and stir until well combined.
  14. Next add the dry ingredients and gently stir until just combined.
  15. Spoon mixture into muffin cups, filling about two thirds full in each cup.
  16. Add a few extra chocolate chips to each muffin if you want a little extra pretty.
  17. Bake at 375 for 10 minutes, then rotate the muffin tins and continue baking for 5 minutes.
  18. Turn the oven off, and leave the muffins inside for two minutes. *If your oven runs hot, omit this step and go to step 19.
  19. Insert a toothpick in the muffins to check if it is almost clean.
  20. Transfer muffin tin to a cooling rack for 10 minutes.
  21. Remove the muffins from the tin and place on a cooling rack to cool completely.

Notes

Q: Can I use fresh spinach instead of a frozen cube?
A: Yes. The amount needs to equal 1/4 cup before chopping.

Q: Can I use natural cocoa powder instead of Dutch processed?
A: You can, although the flavour and texture will not be the same. Check out The King Arthur Baking Co’s blog post for more information: The A-B-Cs of Cocoa.

  • Prep Time: 15–20 minutes
  • Cook Time: 15–17 minutes