Raspberry-Peach Jam Breakfast Muffins,

Raspberry-Peach Jam & Cream Cheese Breakfast Buns


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


  1. Preheat oven to 350F degrees.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.