Raspberry Cream Cheese Buns
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- one 8-oz. pkg cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- Preheat oven to 350 degrees. Line 12 muffin cups.
- In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, on the medium speed of an electric mixer, beat together the cream
- cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add
- the dry ingredients in two parts, alternating with the milk and vanilla.
- Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small
- dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and,
- using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative
- pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun
- comes out clean. Allow the buns to cool for about 30 minutes before serving.
Notes
The book writes:
These buns have been our most popular breakfast item at the bakery since the first day
we opened our doors. The flavors of the cream cheese and the preserves work really well
together.
Magnolia's Raspberry Cream Cheese Buns
Makes 12
These buns have been our most popular breakfast item at the bakery since the first day
we opened our doors. The flavors of the cream cheese and the preserves work really well
together.
Magnolia's Raspberry Cream Cheese Buns
Makes 12
