P.S. In case you've been wondering- Magnolia is a small bakery in New York City run by a woman named Allysa Torey. She must be a baking genius as all her recipes are pretty amazing! Makes 9 buns (I used the smaller muffin tins and each batch will make 14-16 muffins.)
BUN:
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, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
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, softened
1/2 cup (1 stick) 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
Garnish
Confectioners’ sugar
1/2 cup raspberry preserves
Garnish
Confectioners’ sugar
Preheat oven to 350 degrees.
Grease and lightly flour 9 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.
Grease and lightly flour 9 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.
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