but the recipe for the muffin is exact. The recipe is from a cookbook called, The Complete Magnolia Bakery Cookbook. I took a look at the recipes and had to order a copy. I hope to try some more of these amazing baked goods soon! Until then, enjoy these delicious raspberry muffins!
Raspberry Cream Cheese Breakfast Bun
from The Complete Magnolia Bakery Cookbook
Bun
1 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8oz package cream cheese, softened
1/2 (1 stick) cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/4 cup milk
1/2 tsp vanilla
Topping
1/2 cup raspberry preserves
Garnish
Confectioners' sugar
Crumble Top (Kirsti's addition)
(I added a crumble top to this recipe instead of the confectioners' sugar)
1/4 cup flour
1/4 cup rolled oats
3 Tbsp brown sugar
1/4 tsp cinnamon
1/8 tsp salt
3 Tbsp chilled butter
Mix together and sprinkle on top before baking.
Preheat oven to 350.
Grease and flour 8 large muffin pans or 12 regular size muffin pans.
In a small bowl combine 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 milk and vanilla. Spoon the batter into the prepared pans, filling them about two-thirds full. Drop 3 small dollops (about a teaspoon each) of raspberry preserves into the top of each bun and use the tip of a sharp knife , swirl the preserves into the batter, forming a decorative pattern. Bake 25-30 minutes for large muffins, and 12-15 minute for regular muffins, or until the cake tester inserted into the center of the bun comes out clean.
Allow the muffins to cool if sprinkling with powdered sugar.
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