Ingredients
1¼cupall purpose flour
¾cupsugar
2tspbaking powder
½tspsalt
⅓cupbuttermilk
2tbspnatural unsweetened cocoa powder
1½tspred liquid food coloring
½cupvegetable oil
1large egg,slightly beaten
4ozcream cheese,softened
½cupsugar
½cupall purpose flour
2tbspunsalted butter,cut into cubes
Preparation
Preheat oven to 375 degrees F. Line a 12 muffin tin with paper liners or spray with cooking spray.
In a large bowl whisk together flour, ½ cup of sugar, baking powder, and salt.
Whisk in the buttermilk, cocoa, food coloring, oil, and egg in a separate bowl. Stir the wet ingredients into the dry ingredients until just moistened.
Beat the cream cheese and remaining sugar in a small bowl. Fold the cream cheese into the muffin batter. Do not overmix.
Make sure that you can still see the cream cheese swirled throughout. Fill the muffin tins two thirds full with the batter.
Stir the sugar and flour in a bowl. Add the butter and cut it in with a pastry blender coarse crumbs have formed. Sprinkle the crumb mixture evenly on each muffin.
Bake 17 to 20 minutes or until a toothpick inserted comes out clean.
Cool in the pan for about 10 minutes and transfer them to cool on a wire rack.
Serve and enjoy!
