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!
These also freeze well, if you have leftovers.
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!
These also freeze well, if you have leftovers.