I made these the weekend of Mother's Day for my raspberry lovin' Mom who was visiting that weekend from NC. Whenever I see raspberries they make me think of my mom. So it was a given that these would make an appearance during her visit home after I had seen them on Bake or Break.
Both my Mom and Dad loved these! I thought they were very good as well but I might have gone a little overboard with the jam, dolloping a few more times than the recipe stated to. :)
Recipe from The Buttercup Bake Shop Cookbook.
- 1 cup + 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 to 1/3 cup raspberry preserves
Preheat oven to 350°. Grease and flour a large (1-cup capacity) 12-cup muffin tin.*
Combine 1 cup flour, baking soda, baking powder, and salt.
Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.
Spoon batter into muffin cups. Top with 3 small dollops of preserves and swirl into the batter using a small knife.
Bake for 20-25 minutes,* or until a pick inserted into the center comes out clean. Do not overbake.
Makes 12 buns.*
*For regular sized muffin tins, decrease baking time by 2-3 minutes. Makes about 20 buns. (I made 18 and had just a wee bit of batter left over.)
Don’t ask me why I didn’t pop out one of the buns and take a photo of it and its yummy jam filled belly. :(