• Set the oven to 400 degrees.

First, make the Streusel topping:

• In a bowl, combine the flour, powdered sugar, and pinch of salt.
• Cut the butter into the flour mixture with a pastry cutter, like you would do with pie crust.
• Line a cookie sheet with parchment paper, and pour the topping out onto the parchment paper, and smooth out the mixture evenly on the parchment paper.
• Bake in the oven for about 10 to 15 minutes, stirring or turning the mixture about every 3 to 4 minutes until it's a light golden brown.
• Remove from the oven, and slide the parchment paper off of the hot cookie sheet, and onto the counter to cool.
• Once the mixture is cool, break up any large chunks into smaller pieces, to resemble Streusel topping, and place it in a bowl.

Make the Muffins

• Line a 12 count muffin tin with paper liners, and set aside.
• In a large bowl, add the flour, sugar, cocoa, baking powder, and salt, and mix well to blend all ingredients.
• In another bowl, beat the egg until it's light lemon yellow color, and then add the cream, oil, and food coloring gel, and blend until the egg mixture is all the same color of dark red.
• Add the egg/cream mixture to the large bowl with the dry ingredients, and mix with a whisk, or large spoon, until all the flour mixture is mixed with the wet ingredients, and the red color is mixed completely.
• If you think you'd like the color a little darker, add a few more drops of food coloring at this time, and mix well to blend. Spoon the batter into the muffin cups until they are 2/3 full.
• Bake at 400 degrees for 15 - 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• When muffins are cool to the touch, dip the muffins into the bowl of Streusel topping, and press lightly to make sure it sticks to the tops of the muffins.  Drizzle with cream cheese frosting. Serve, and Enjoy!