GF Red Velvet Muffins are soft, super moist, and topped with a cream cheese frosting that adds richness. They’re perfect for any occasion!
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About this recipe
These muffins are a classic that everyone loves. GF red velvet muffins are moist, soft, and super tasty. If you love red velvet recipes don’t miss this amazing red velvet crinkle cookies.
These mini cakes are made with brown rice flour as the main flour and they take oil, no butter. They are easy to make and you can also freeze them and top before eating.
They are perfect for tea time, snack, or just because. They are a very good option for celebrations too.
Ingredients
The main ingredients of this recipe are:
- Flour: brown rice flour, the main flour of the muffin, and corn starch, that helps the muffin to be fluffy and soft.
- Butter: unsalted butter softened at room temperature.
- Oil: sunflower oil but coconut oil should work well.
- Egg: room temperature egg is better.
- Sugar: white sugar, but you can also use brown sugar.
- Cocoa powder: unsweetened cocoa powder.
- Vanilla extract: add flavor.
- Red food coloring: to give them the characteristic color of red velvet.
How to make GF red velvet muffins
Preheat the oven to 350°F (180°C). Line 8 muffin cups with liners or lightly grease them.
Whisk brown rice flour, corn starch, cocoa powder, and salt in a medium bowl. Set aside.
In a large bowl beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. Add egg, oil, and vanilla, and mix well.
Add the dry ingredients to the wet ones along with the milk. Integrate everything.
In a small bowl mix the baking soda with the vinegar. When it starts to bubble throw it into the preparation.
Finally, add the red colorant and mix well.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool before removing.
For the cream cheese frosting:
Beat the softened butter for a few minutes to a soft and even consistency. Add the icing sugar and beat to make it smooth. Add the cream cheese and keep beating to a good consistency for the muffins.
Once the muffins have cooled completely place the cream cheese frosting on top.
Storing
Store the muffins in an air-tight container at room temperature for 3 days or or in the refrigerator for up to 5 days. If you frosted them they must be refrigerated!
You can freeze them in an airtight container or freezer bag for up to 3 months.
For more related recipes
- Red velvet crinkle cookies
- Red velvet cookies (with chocolate chunks)
- Chocolate crinkle cookies
- Lemon ricotta cookies
Gluten-Free Red Velvet Muffins
Ingredients
- 1 cup brown rice flour
- ¼ cup cornstarch
- 1 tablespoon cocoa powder
- Pinch of salt
- ¼ cup unsalted butter
- ¾ cup granulated sugar
- 1 egg room temperature
- ¼ cup sunflower oil
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 teaspoon baking soda
- 2 tablespoon vinegar (15gr)
- Red Food Coloring
For the frosting:
- ¼ cup unsalted butter softened at room temperature
- ⅓ cup icing sugar
- 7,76 oz full-fat cream cheese (220gr) softened at room temperature
Instructions
- Preheat oven to 350°F (180°C). Line 8 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, corn starch, cocoa powder, and salt in a medium bowl. Set aside.
- In a large bowl beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. Add the egg, oil, and vanilla and mix well.
- Add the dry ingredients to the wet ones along with the milk. Integrate everything.
- In a small bowl mix the baking soda with the vinegar. When it starts to bubble throw it into the preparation.
- Finally, add the red food colorant and mix well.
- Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean
- Let cool before removing.
For the frosting:
- Beat the softened butter for a few minutes to a soft and even consistency. Add the icing sugar and beat to make it smooth. Add the cream cheese and keep beating to a good consistency for the muffins.
- Once the muffins are completely cooled pipe the frosting on top.
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