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.

Email to a friend | Print this recipe | Back