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  • Raspberry Cream Cheese Muffins

     marg-cdn2 updated 3 weeks, 4 days ago 2 Members · 2 Posts
  • miainmd

    Member
    February 14, 2006 at 10:05 pm

    Raspberry Cream Cheese Muffins from the More from Magnolia cookbook by Allysa Torey

    MUFFIN

    1 3/4 cup all purpose flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 – 8oz package of cream cheese, softened
    1 stick unsalted butter, softened
    1 cup sugar
    2 large eggs, room temp
    1/4 cup milk
    1/2 tsp vanilla

    TOPPING
    1/2 cup raspberry preserves

    GARNISH Confectioners’ sugar

    Preheat oven to 350. Grease and flour 9 large muffin cups. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a large bowl, with the mixer on medium speed, beat cream cheese, butter and sugar until smooth, about 3 minutes. Add eggs and beat well. Add dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about half-full (recipe originally called for 2/3 full — but mine really rose). Drop 3 small dollops (about a tsp. EACH) of raspberry preserves onto the top of each bun and using the tip of a very sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25-30 minutes until the cake tester comes out clean. Cool for 30 minutes and sprinkle with sugar.

    ** I also did these in mini-muffin pans, used less preserves, swirled and they came out adorable. The raspberry and cream cheese are yummy together!

  • marg-cdn2

    Member
    September 1, 2021 at 4:39 pm

    Looks that way to me as well. So I thought it was a typo on the BP. When I looked up the recipe, they are called BUNS rather than muffins. Everything is the same so perhaps they really want to be larger.

    BUN
    1 3/4 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 package (8 ounce size) 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
    confectioners’ sugar
    directions

    Preheat oven to 350 degrees F. Grease and lightly flour 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 muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.

    Bake for 25-30 minutes or until a cake tester inserted in the center of the bun comes out clean.

    Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.

    Recipe Source: “More From Magnolia” by Allysa Torey, Photographs by Zeva Oelbaum

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