Preparation

• Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.

• In a large mixing bowl, whisk together ½ cup sugar, the buttermilk, canola oil, egg and food coloring. Add 1¼ cups flour, the cocoa powder, baking powder and salt and whisk gently until just combined. Be careful not to overmix. Set batter aside.

• In another bowl, mix the cream cheese, ¼ cup sugar and vanilla extract together until combined.

• Pour 2/3 cup batter into each muffin cup. Add a small dollop of the cream cheese mixture into the center of each batter-filled cup and use a toothpick to swirl the cream cheese a little. Set aside.

• In another bowl, cut the butter together with the remaining ¼ cup sugar and remaining ¼ cup flour until the mixture is crumbly and the butter forms pea-sized pieces. Divide the crumb mixture evenly over the tops of the muffins.

• Bake 17 to 19 minutes, until a toothpick inserted in the center of a muffin comes out with just a few crumbs. Let cool completely before serving.