Sorry for the lack of posts this past week. TheBetterHalf and I were on vacation in Italy! If you follow me on Instagram, you can see some pictures from the trip. I can’t wait to share more details from the trip with you, so stay tuned. In the meantime, I have a delicious breakfast recipe for you – Raspberry Cream Cheese Muffins. I had a block of cream cheese to use up before we left , so I decided to make this recipe from the Magnolia Bakery cookbook. The book calls them breakfast buns, but they are really more like a muffin so I changed the name! My mom bought this cookbook for me after our first trip to the bakery 8 years ago!
I had every intention of posting this recipe when we were in Italy, but when you have views like this:
and food like this:
it is hard to focus on blog writing!
Anyway, the raspberry part of this muffin is actually from jam, not from fruit, so you could make this with any flavor jam that you want. The cream cheese give it a light and fluffy texture, with a subtly rich flavor. The flavor reminded me of pound cake, which is always a good thing! Next time I make these, I’m going to try adding some real fruit along with the jam. This is definitely a decadent muffin, but totally worth it for a weekend breakfast splurge!
Raspberry Cream Cheese Muffins
Recipe from More from Magnolia
1 ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ pound (one 8-ounce package) cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
¼ cup milk
½ teaspoon vanilla extract
½ cup raspberry preserves
Preheat oven to 350 degrees F. Grease and flour 10 – 12 large muffin cups.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl with an electric mixer on medium speed, 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 ⅔ full. Drop 3 small dollops of preserves (about a teaspoonful each) onto the top of each muffin and swirl the preserves into the batter, using the tip of a sharp knife. Bake for 25 minutes, or until a cake tester inserted in the center comes out clean. Cool for about 30 minutes. If desired, garnish with confectioners’ sugar.