Raspberry-Peach Jam & Cream Cheese Breakfast Buns
This Raspberry-Peach Jam & Cream Cheese Breakfast Bun recipe has been created and adjusted for high altitude baking.
I have a habit of raiding peoples cookbook collection when I’m invited over to their house. Hopefully it’s not too awkward as I help myself to a new to me cookbook and plop down at their kitchen counter and dig in. You’d think as much as I cook, I’d tire of reading about food but it couldn’t be further from the truth. I love to browse through cooking magazines and nothing makes me happier than leafing through a new to me cookbook. In fact, I’m just as happy to lay around and go through some of my old cookbooks too. I always find something new that I seemed to have missed the first time through. When my husband is traveling, I fill his space in bed with the months of cooking magazines and catalogs I’m behind on and a handful of earmarked cookbooks, reminding myself of recipes I haven’t made in ages.
A dear friend of mine that I ski with during the winter and hike with in the mud seasons runs a coffee shop and bakery during the summer months on a lake in the Adirondack’s. It’s a one woman affair and she gets up every morning at 5 am to start making muffins, scones and the best apple pie you’ll ever have. Whenever we get together to hike, or shred some powder, or anything else for that matter, the conversation inevitably turns to food. The sign of a good friend, no? Last fall after a long hike at our beloved Canyons Resort, we were hanging at her house drinking coffee and filling each other in after not seeing one another all summer. She was she was telling me about a trip she made into New York City with her husband and their stop at Magnolia Bakery. Famous for their cupcakes, they also have a mean pastry and dessert section. Her husband still talks about the banana pudding. Of course she picked up the bakery cookbook and of course I thumbed through it over coffee and girl talk. I paper clipped a few recipes that Heather was kind enough to photo copy for me. This muffin recipe was one of them and I honestly forgot about them until I found the photo copied recipe tucked into a binder of recipes I haven’t been through in ages.
These muffins (or buns as Magnolia Bakery calls them) are self described as their most popular items. After one bite, you’ll see why. I’m usually a fan of slathering butter on just about anything and always a piece of quick bread or halved muffin. But these are different. They’re perfect just the way they are. They need nothing. Except maybe a mug of hot coffee and a good friend to share them with. The original recipe calls for raspberry jam but I’m trying to use up the rest of the preserves I put up last fall. I had a half eaten jar of raspberry-peach jam so that’s what I went with. (You can never go wrong with homemade!) But know that any preserves will substitute beautifully here. I hadn’t had gluten in months until I made these bad boys. With the intentions of only having a nibble, I put one and a half back in no time. (It was totally worth it.) The cream cheese and sweet jam marry so perfectly here, the muffin is absolute perfection. I made them to take to a friend who had just had a baby and then shared the rest with a neighbor. Honestly, I didn’t trust myself with them in the house. I would have happily eaten them all only to deal with a stomach ache and guilty conscious afterwards.
I’ve adapted these muffins just slightly to work at high altitude and added a few spices and upped the extract to make them mountain mama style. I’m pretty pumped to be heading to NY next week for a wedding, a lazy week at the beach and no trip would be complete without a trip to the lake to visit my friend in action. Until then, enjoy the muffins!
Have a great day everyone! xoPrint
Adapted from The Complete Magnolia Bakery Cookbook, these breakfast buns are absolute perfection.
- 1 3/4 cups all purpose flour
- 3/4 teaspoon baking powder
- scant 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound (one- 8 oz package) cream cheese, softened
- 1/2 cup (one stick) butter, softened
- 1 cup minus 2 tablespoons granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry-peach preserves
- Preheat oven to 350F degrees.
- Grease and flour 9 large muffin cups or line them with cupcake liners. *Alternatively, you could use 6 large muffin cups + 6 regular sized muffin cups or 18 regular sized muffin cups.
- In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat softened cream cheese, butter and sugar until smooth, about 2-3 minutes. Add the eggs and vanilla and beat well. Add the dry ingredients in two parts, alternating with the milk. Spoon the batter into the muffin cups, filling them about 2/3 full. Drop a heaping teaspoon of jam on top of each muffin and swirl into the batter.
- Bake for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean. (If using regular sized muffin tins, bake for 20-22 minutes.)
- Remove from oven and let cool completely before digging in.
This recipe has been modified for high altitude baking and tested in my kitchen which sits just below 7000 feet. To see how to adjust further, please visit my high altitude tips page.