Raspberry Cream Cheese Breakfast Buns

(from saymyname’s recipe box)

Source: Magnolia Bakery

Serves 9 people

Categories: Breakast, Muffins

Ingredients

  • Buns:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (8 ounce) package cream cheese , softened
  • 1/2 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs , at room temperature
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 1/2 cup raspberry preserves
  • Garnish:
  • confectioners' sugar

Directions

  1. Grease and lightly flour 9 large muffin cups.

  2. In a mixing bowl, combine the flour and next 3 ingredients; set aside.

  3. In a large mixing bowl, beat the cream cheese, butter, and sugar together, using an electric mixer on medium speed, for 3 minutes.

  4. Add in the eggs; beat well.

  5. Add the dry ingredients in two parts, alternating with the milk and vanilla; mix to combine after each addition.

  6. Spoon batter into muffin cups, filling 2/3 full.

  7. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun.

  8. Using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.

  9. Bake in a 350° oven for 25-30 minutes or until pick comes out clean.

  10. Allow buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.

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