Raspberry Cream Cheese Buns

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They look like muffins but they’re supposed to be buns. I was too lazy to get another tray so I filled the cups to the brim and they muffin-ed out. Texture wise, it was 3/4 muffin and 1/4 mochi-like. The addition of cream cheese makes it a little more dense, but I was hoping for something denser, perhaps a cross between bread and cheesecake. This recipe comes from Magnolia Bakery in New York and the buns are one of their most popular breakfast items. I thought they were quite good, but Dad tried 1/4 and said he’ll stop there because he’s afraid of getting fat. Maybe I didn’t bake them well enough, or perhaps muffins just aren’t his thing. The last time I remembered, he devoured the entire durian cake.

Raspberry Cream Cheese Buns, recipe from Bake or Break – maybe if I didn’t overfill my muffin cups, they’ll look almost as delicious as hers!

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 (I used 1/4 cup butter and 1/4 cup yogurt)
1 cup granulated sugar (I used slightly less than 2/3 cup)
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 175°C. 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.

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7 Comments (+add yours?)

  1. dolly the donut
    Jun 10, 2010 @ 07:12:27

    HAHA you always like to use cream cheese in muffins!! I’m really curious to know how they taste like!

    Reply

    • Cherine
      Jun 10, 2010 @ 08:58:07

      Yea cream cheese is so delicious!! Slightly denser than normal muffins haha. Anw is the Philadelphia cream cheese oily? Because phoon huat’s is soooooo oily I make it a point to reduce the butter when ever I use their cream cheese. If not there’ll be blotches of oil on the tray (seeped through the parchment)

      Reply

  2. dolly the donut
    Jun 10, 2010 @ 09:27:58

    I NVR BUY PH ONE BEFORE! Its cheap until I don’t dare buy (LOL!). Philadelphia is good. You should use Phil one!

    Reply

  3. dolly the donut
    Jun 13, 2010 @ 12:09:57

    btw the book your holding at your profile looks like SAJC book! LOLOLOL! i can see the crest!!!

    Reply

  4. dolly the donut
    Jun 16, 2010 @ 11:28:53

    LOL! serious? I’m like very lazy. Still got a pile up pictures that are not edited yet. T_T Will post everything when I have the time to really sit down and blog. HAHA 🙂

    Reply

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