In a bowl, combine 4 oz of cream cheese, 1 egg yolk, 2 tbsp of powdered sugar, and 1 tsp of vanilla extract. Beat until smooth and creamy. Freeze dollops on a tray for 30 minutes.

In a bowl, mix ½ cup plus 1 tbsp of cake flour, ¼ cup of granulated sugar, 3 tbsp of softened butter, and a pinch of salt until they resemble coarse crumbs. Set aside.

Preheat your oven to 425°F (218°C). Grease a muffin pan or place liners in each cup.

In a large mixing bowl, combine ¼ cup of softened butter, ¼ cup of vegetable oil, and 1 cup of light brown sugar. Beat until light and fluffy, about 2-3 minutes. Gradually add in 3 egg whites, mixing well after each addition.

Add 2 tsp of vanilla extract and 1½ tbsp of red velvet emulsion to the mix. Stir until integrated.

In another bowl, whisk together 1½ cups of cake flour, ¾ tsp of baking powder, ¼ tsp of baking soda, ¼ tsp of table salt, and ¼ cup of cocoa powder until combined.

Gradually add the dry ingredients to the batter, alternating with ¾ cup of buttermilk, mixing until just combined.

Whip ¼ cup of heavy cream until soft peaks form; gently fold into the muffin batter until no streaks remain.

Fill muffin cups halfway with batter, add a frozen dollop of cream cheese filling, then cover with more batter until ¾ full.

Sprinkle crumb topping over each muffin cup.

Bake for 6 minutes at 425°F, then reduce to 350°F and bake for an additional 18-22 minutes. Check doneness with a toothpick.

Cool muffins in the pan for 10-15 minutes, then transfer to a wire rack.