These buns were one of the first breakfast items we made at Magnolia, so many years ago- yet I can still remember the very late nights that turned into very early mornings when we made the muffins and buns! Like many of my favorite recipes, I’m still making them today, and they’re still just as tasty!
makes nine buns
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound ( one 8-ounce package ) cream cheese, softener
1/2 cup ( one stick ) unsalted butter, softened 1 cup sugar
2 large eggs, at room temperature
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves
1-2 tablespoons confectioners sugar
Preheat the oven to 350 degrees. Grease and lightly flour 9 bun cups or large muffin cups.
In a small bowl, combine the 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 the milk and vanilla. Spoon the batter into the bun or muffin cups, filling them about two-thirds full, and then gently flatten out the top with your spoon.
Drop 3 small dollops ( about a teaspoonful each) of the raspberry preserves onto the top of each bun, and using the tip of a small knife, swirl the preserves into the batter.( You don’t need to get crazy about how pretty it looks- it will taste great no matter what! )
Bake for 25-30 minutes, or until a cake tester inserted into the center of the bun comes out clean. Allow the buns to cool for at least 30 minutes before sprinkling with the confectioners sugar and serving.