Light, fluffy, delicious red velvet cake mix muffins with evaporated milk is perfect easy to make colorful muffins for holidays like Thanksgiving or Christmas! They are super easy, simple and quick with just 3 ingredients and they look like bakery style muffins with tall dome like top! You just mix up all the 3 ingredients in a large bowl, transfer to muffin pan and bake them to make delicious muffins. You may even add chocolate chips to the batter to make red velvet chocolate chip muffins.
These delicious muffins are light, airy and fluffy in texture and super easy and quick to make at home!
They make great after school snack or you can pack them for picnics or serve them along with holidays meals for snacks when you have guests or a party.
You may also add chocolate chips to these to make it even more delicious if you like.
Also, you may add icing like vanilla cream cheese frosting to these red velvet muffins to make them taste like desserts!
Easy, Quick Muffins Using Cake Mix
Easy, simple yet delicious muffins like this red velvet muffins can be quickly made at home using ready made cake mix.
I used Betty Crocker’s super moist red velvet cake mix to make these light, fluffy red velvet muffins!
If you have cake mix like these on hand, it is super easy and convenient to make snacks like muffins or cookies from the pre packaged cake mix, with a little addition of a few more ingredients.
They are not just for making cakes!
This is also a simple but great recipe to use any leftover canned evaporated milk you might have at home, after using for holidays or any celebrations!
Substitute for evaporated milk in muffins
Evaporated milk is perfect for making desserts like evaporated milk cake, easy crustless pumpkin pie etc and also you can make great snacks like these muffins.
However, if you do not have evaporated milk, you can also use sweetened condensed milk which is another great ingredient to make easy, delicious desserts.
When you use sweetened condensed milk, you don’t even need to use the extra sugar, since the condensed milk is already sweet.
The only difference will be that the muffins will be more sweeter in taste like cupcakes than muffins, which are usually milder in sweet but they will be even more moist and delicious!
Also, condensed milk is more stickier in texture than evaporated milk so if you find the batter more stickier in texture and if you are not able to use it because it is so thick, you may add little more milk to the batter and mix (one tablespoon milk at a time) until the right muffin batter consistency is reached.
However, this red velvet cake mix muffin batter is supposed to be quite thick in texture so make sure not to add too much liquids which will make it runny.
If too much liquid is added to the batter, the slightly thick texture of the batter could change and the muffins may not turn out good.
Easy Muffin Recipes:
3 ingredient pumpkin muffins with condensed milk
pumpkin chocolate chip mini muffins
banana bread mini muffins with chocolate chips
chocolate banana mini muffins with chocolate chips
leftover cranberry sauce muffins
So here is how you can make easy, delicious red velvet cake mix muffins.
How To Make Red Velvet Cake Mix Muffins?
To make red velvet muffins, we use the following ingredients.
ingredients
red velvet cake mix 15.25 oz (I used Betty Crocker cake mix)
evaporated milk 12 oz (canned)
sugar ½ cup
Optional Ingredient:
semi sweet chocolate chips 1 cup
Step by step instructions
Transfer the red velvet cake mix from the package to a large mixing bowl.
Add sugar to cake mix and stir in to combine evenly with the dry cake mix.
Add the evaporated milk also to the bowl and stir well to make the muffin batter (make sure the evaporated milk is evenly mixed with the cake mix and there are no lumps formed in the batter).
If you are using semi sweet chocolate chips to make red velvet chocolate chip muffins, also add the semi sweet chocolate chips to the batter, gently mix in to spread the chocolate chips evenly with the batter.
To make the muffins:
Preheat oven to 350 degree Fahrenheit.
Prepare a muffin pan with greasing the moulds with little oil. Even if you are using non stick pan or using cake liners, greasing with a little is helpful when you make muffins using cake mix.
Fill ¾th of the muffin moulds with the batter (we are using a standard size muffin pan with 12 muffin moulds here).
Make sure you are not overfilling the moulds and you can bake any leftover batter in a second batch!
Also, the texture of batter is quite sticky and if you find it difficult to drop the batter into the muffin moulds, you can use another spoon to drop the batter gently from the spoon you are using.
If you are not using silicone muffins or non stick muffins, it is a good idea to use cupcake liners (make sure to grease!) to avoid the muffins sticking to the pan.
Once the batter is filled in the muffin moulds, bake in preheated oven for about 22 minutes until a toothpick inserted through the center of the muffins come out clean!
It is a good idea to check at 20 minutes mark, since oven temperatures can slightly vary.
Once the muffins are baked, immediately transfer the muffin pan from the hot oven to avoid over baking.
Similarly, bake any remaining muffins with the leftover batter in a second batch. If you have a second muffin pan, you can bake them at the same time too!
Allow the muffins to cool down, once it is cooled enough enjoy with a cup of milk or coffee or tea for evening snack or breakfast!
Below you can get the recipe for red velvet cake mix muffins in detail.
Red Velvet Cake Mix Muffins – 3 Ingredients
Ingredients
- 15.25 oz red velvet cake mix I used Betty Crocker cake mix
- 12 oz evaporated milk canned
- ½ cup sugar
Optional Ingredient:
- 1 cup semi sweet chocolate chips
Instructions
- Transfer the red velvet cake mix from the package to a large mixing bowl.
- Add sugar to cake mix and stir in to combine evenly with the dry cake mix.
- Add the evaporated milk also to the bowl and stir well to make the muffin batter (make sure the evaporated milk is evenly mixed with the cake mix and there are no lumps formed in the batter).
- If you are using semi sweet chocolate chips to make red velvet chocolate chip muffins, also add the semi sweet chocolate chips to the batter, gently mix in to spread the chocolate chips evenly with the batter.
To make the muffins:
- Preheat oven to 350 degree Fahrenheit.
- Prepare a muffin pan with greasing the moulds with little oil. Even if you are using non stick pan or using cake liners, this is helpful when you make muffins using cake mix.
- Fill ¾th of the muffin moulds with the batter (we are using a standard size muffin pan with 12 muffin moulds here).Make sure you are not overfilling the moulds and you can bake any leftover batter in a second batch!
- Also, the texture of batter is quite sticky and if you find it difficult to drop the batter into the muffin moulds, you can use another spoon to drop the batter gently from the spoon you are using.
- If you are not using silicone muffins or non stick muffins, it is a good idea to use cupcake liners (make sure to grease!) to avoid the muffins sticking to the pan.
- Once the batter is filled in the muffin moulds, bake in preheated oven for about 22 minutes until a toothpick inserted through the center of the muffins come out clean! It is a good idea to check at 20 minutes mark, since oven temperatures can slightly vary.
- Once the muffins are baked, immediately transfer the muffin pan from the hot oven to avoid over baking.
- Similarly, bake any remaining muffins with the leftover batter in a second batch. If you have a second muffin pan, you can bake them at the same time too!
- Allow the muffins to cool down, once it is cooled enough enjoy with a cup of milk or coffee or tea for evening snack or breakfast!
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