Give your Valentine his or her true heart’s desire this year with a homemade decadent breakfast sweet in love’s favorite shade of red. These tender muffins are a cinch to bake and almost too pretty to eat. Serve them slightly warm with a generous pat of softened butter for a treat that’s sure to win over taste buds and hearts alike.
Makes 12 muffins
For the muffins:
1 1/4 c. flour
2 1/2 Tbs. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
2/3 C. granulated sugar
1/2 C. sour cream
1/2 C. vegetable oil
1/3 C. milk
1 large egg, beaten
1 teaspoon red gel food coloring
6 ounces whipped style cream cheese, room temperature
For the crumble topping:
1/4 C. flour
1/2 C. granulated sugar
2 Tbs. cold, salted butter, diced
Preheat oven to 375 degrees. Line each well of a 12 cup muffin tin with a paper liner.
To a large mixing bowl, add the flour, cocoa powder, baking powder, salt, and sugar. Whisk to combine.
To the same bowl, add the sour cream, oil, milk, egg, and food coloring. Gently mix all ingredients until combined. Add cream cheese to the bowl and swirl it loosely into the batter so streaks can still be seen.
Scoop batter evenly into the muffin cups.
To make the topping, place the flour, sugar, and butter into a small bowl. Use a fork or your fingertips to work the ingredients into coarse crumbs.
Generously cover the surface of each muffin with crumble topping and bake for 20 minutes.
Allow muffins to cool for five minutes inside the tin, then carefully remove from the pan and serve.