{Magnolia Bakery’s Raspberry Cream Cheese Breakfast Buns}

{Magnolia Bakery’s Raspberry Cream Cheese Breakfast Buns}

According to the cookbook, these are their most popular breakfast items. I’ve only tried their cupcakes, but after testing the recipe, I can see why these are so popular! Moist with great flavor, they could easily be dessert any time.

Recipe notes: the batter is too thick to easily swirl the preserves (but doesn’t detract from the taste); they come out slightly too sweet and buttery. Cutting the sugar and butter back a tiny bit would make them even better.

Verdict: would definitely make again.

Raspberry Cream Cheese Breakfast Buns

Makes approximately 18 muffins
1-3/4 cups unbleached all purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 8oz. package of cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 t. vanilla
1/2 cup raspberry preserves (blueberry or strawberry would work too)
powdered sugar (optional)

– Preheat the oven to 350F. Line muffin tin.
– Combine flour, powder, baking soda and salt in a bowl.
– Cream together cream cheese, butter, and sugar with an electric mixer until smooth (a few minutes).
– Beat in the eggs until mixed.
– Mix in dry ingredients, alternating with the milk and vanilla, starting with the flour mixture. Mix until just combined.
– Fill each muffin cup 3/4 full.
– Spoon a teaspoon of preserves on each muffin, and swirl into the batter using a knife.
– Bake for approximately 20 minutes or until a cake tester or toothpick comes out clean.
– Cool on a rack; dust with powdered sugar when completely cooled.

(Adapted from The Complete Magnolia Bakery Cookbook)

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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