Home » breakfast » Raspberry Cream Cheese Buns
April 8, 2009 (updated Dec 10, 2022) by Jennifer McHenry //
57 Comments
I am usually not quite motivated enough to bake anything for breakfast. Once in a while, however, I find some recipe that gives me that push I need to get myself up and in the kitchen. This is one of those recipes.
If you never believe another one of my recipe endorsem*nts, believe this one. These little treats are so, so good. Quinn actually says that they are the best thing I’ve ever made. Granted, I’ve heard him say that about some other things, too. Even so, it’s a short list. When asked, he rattled these off without great labor: sweet and salty cake, pear bread, brownie peanut butter cups, chocolate mascarpone brownies, and chocolate-glazed hazelnut mousse cake.
The first endorsem*nt for these treats came from the author of The Buttercup Bake Shop Cookbook who says she eats one every morning. So many of her employees do, as well, that they must bake a double batch in order to have enough for their customers. Having sampled these now, I can see how they could easily become part of one’s morning routine. Quinn has been nagging me about making more since before he polished off the last one.
Although they are made in muffin pans, that’s about as far as the similarities go. They do not have the consistency or the look of muffins. They are much more moist and a bit creamy. Of course, I’m a bit of a sucker for swirled things, so that’s just an aesthetic bonus for me.
I’ve made these with many varieties of preserves. Raspberry, blueberry, cherry, plum…. They’re all pretty fantastic. I usually use at least a couple of different flavors in each batch. No matter what your preference, just make them. And don’t just save them for breakfast. They’re a great little sweet any time of day.
Get the Recipe:
Raspberry Cream Cheese Buns
Yield20 buns
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Raspberry Cream Cheese Buns are simple quick breads made with cream cheese and your favorite fruit preserves. A lovely breakfast treat or coffee companion!
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Grease and flour 20 standard-size muffin cups*.
- Combine 1 cup flour, baking soda, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in the eggs, one at a time. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Add the remaining 3/4 cup flour and mix just until combined.
- Spoon the batter into muffin cups, filling each about half full. Top with asmall dollop of preserves and swirl into the batter using a small knife.
- Bake for 18 to 22 minutes, or until a pick inserted into the center comes out clean. Do not overbake.
Notes
The original recipe is made in jumbo muffin pans with a 1-cup capacity to yield 12 buns. If you use that size pan, increase the baking time by a few minutes.
Recipe adapted from The Buttercup Bake Shop Cookbook.
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Jennifer April 8, 2009 @ 3:42 pm Reply
Wow these look good!!!
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Natalie April 8, 2009 @ 3:50 pm Reply
Oh my gosh. Yum!
I just came across your site today and I’m in love! There are SO many recipes I want to try out. Keep them coming!
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maggie (p&c) April 8, 2009 @ 3:56 pm Reply
Ooh, I’m going to have to make these next. I wonder how they’d be with marmalade inside?
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Maria April 8, 2009 @ 4:01 pm Reply
Great sweet treat!
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dawn April 8, 2009 @ 4:11 pm Reply
the sour cherry jam…oh heavens yes!
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Kate April 8, 2009 @ 5:09 pm Reply
I think these might just feature at my next brunch party!
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Eliana April 8, 2009 @ 5:35 pm Reply
I love breakfast treats. I’m going to make these for some friends I have coming over for brunch on Friday.
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Maria April 8, 2009 @ 6:09 pm Reply
I’m a new reader to your blog, and I’m glad I am! This recipe sounds fantastic since I’m always looking for ways to use my favorite raspberry preserve. Question, though: the recipe says “1/4 teaspoon cup milk”; I’m guessing it’s 1/4 CUP since it says to alternate it with the flour mixture, but just to be sure, is that what you meant?
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jennifer April 8, 2009 @ 6:34 pm Reply
Maria, it is 1/4 cup. Thanks for pointing that out! I will change it in the recipe.
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Nan April 8, 2009 @ 7:46 pm Reply
Those look delicious. You know I’m a fool for raspberry anything! Then put cream cheese with it?! Yum.
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Megan April 8, 2009 @ 8:35 pm Reply
I’ve made those several times and they are always a hit. I usually use raspberry, since that’s what everyone likes, but black raspberry would be outstanding as well.
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The Food Hunter April 9, 2009 @ 7:08 am Reply
These look yummy!
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The Duo Dishes April 9, 2009 @ 12:37 pm Reply
Black raspberries? Never heard of it! We were wondering why they didn’t look red. 🙂 Delicious.
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Lucy April 9, 2009 @ 12:37 pm Reply
Those look amazing! What a glorious breakfast..I would have to have quite a few I think as they look so moreish 😀
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zestycook April 9, 2009 @ 1:10 pm Reply
Very nice treat! They look delicious. Thanks for sharing the recipe
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Hayley April 9, 2009 @ 6:58 pm Reply
With an endorsem*nt like that, how can I not make these?! Thanks for sharing!
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cheffresco April 9, 2009 @ 8:06 pm Reply
I bet these are delicious! I love raspberries!
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Baking Monster April 9, 2009 @ 8:49 pm Reply
that looks heavenly!
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Niki April 10, 2009 @ 6:35 am Reply
Wow!!! these look great, can’t wait to try them!
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Kristen Ballard April 11, 2009 @ 9:08 am Reply
I made these yesterday. They were great!! My kids really loved them, too. I wished I’d had raspberry, but I used strawberry in some and blackberry preserves in some. YUM!
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Jeff April 11, 2009 @ 10:28 pm Reply
Making a batch of these now, but I was little confused by the recipe — it’s 6 large buns, not 12, right? My big muffin tin fits 6…
See AlsoGreen Chile Egg Casserole -
jennifer April 12, 2009 @ 10:39 am Reply
Jeff, the recipe makes 12 extra-large buns. I used a standard-sized muffin pan and made 20.
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Ngoc April 12, 2009 @ 6:07 pm Reply
Made these this morning, and the two of us have already powered through four before the morning was up. Thanks for sharing the recipe!
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Jeff April 12, 2009 @ 8:03 pm Reply
Thanks for the clarification Jennifer. For the record, these were amazing and embarrassingly easy, even though I ended up making 6 monstrous buns. I can’t wait to make another batch, weigh each one so they’re even, etc. So good.
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Dave Jones April 15, 2009 @ 8:29 am Reply
wow! these sounds delicious…..definitely gonna try it.
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Kim April 19, 2009 @ 7:02 am Reply
I am all about breakfast, and all about sweets. These look fantastic Jennifer, and trusting you one more time is……..easy.
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Brenda April 19, 2009 @ 9:30 am Reply
I made this with strawberry preserves. I think I need to use more than the recipes calls for. They were so good. Made 6 extra large and 6 regular size. My 2 year old ate 2 of them, husband is requesting them next weekend. Thanks
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Hendria April 20, 2009 @ 8:10 am Reply
yummy. They would be good with pear, blueberry, raspberry, strawberry…. jams or jellies.
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Suzy April 21, 2009 @ 10:51 am Reply
holy smokes…I made these (sort of) last night w/elderberry jam in a mini loaf pan.
Heaven with coffee! -
Jackie-amateurinthekitchen April 23, 2009 @ 7:16 pm Reply
Delicious!!! Can’t wait to try this recipe. Thank you.
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Kricket April 28, 2009 @ 3:41 pm Reply
These look super yummy! My boyfriend is a big fan of blueberry muffins, which are fun to make and eat every once in a while, but I am excited to try a different type of breakfast cake!
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DPLK May 2, 2009 @ 6:51 pm Reply
Hi Jennifer, I’ve been following your blog for a long time and enjoy every recipe and picture you post. I’ve made a few of your featured recipes and printed out many more to try one day…and they’ve all been delicious. I wanted to ask you about these buns–I made them today with strawberry jam and they turned out very good, but I realized that I forgot to split the flour until too late, so I ended up adding all the flour alternatively with the milk…do you happen to know what effect that would make to the resulting buns? My cream cheese buns are more “light and airy” than your pictures and description imply, so I wonder if it’s because of that missed step. I guess I’ll have to make them again the right way and see if they turn out more like yours, haha. Anyways, I hope the job is going well, although I have to admit I am sad that you don’t get to post as often as you used to. I started my own baking blog awhile ago, please feel welcome to stop by if you have a free minute =) Thanks again for your time and wonderful site.
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jennifer May 4, 2009 @ 6:55 pm Reply
DPLK, my guess is that alternating the flour and the milk helps the batter get to the right consistency without overmixing. I wouldn’t guarantee that to be the right answer, but it’s my theory. Thanks for your very kind words about BoB!
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Rory May 8, 2009 @ 2:46 pm Reply
I immediately ran out and bought all the ingredient s for these, i made a few changes to the recipe-agave nectar instead of sugar, honey nut cream cheese, and blackberry jam. I can’t wait till they are out of the oven!
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Mark Garso May 10, 2009 @ 7:16 pm Reply
We are definitely going to try these although not quite sure which flavor to go with – blueberry, raspberry, or strawberry. Seems like it would be good for a brunch.
Mark Garso 2327
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Hena Tayeb June 15, 2009 @ 2:23 pm Reply
yum.
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Valerie June 20, 2009 @ 2:36 pm Reply
These look so amazing. I am definitely trying this—and soon!
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Jeniece April 7, 2011 @ 10:15 pm Reply
These were awesome! They were so easy to make (which is a huge bonus point with my busy schedule) I just threw everything in the bowl with the mixer going and before you know it, they were ready to eat! The raspberry swirl was pretty enough to make it for a group setting but normal enough to not seem fancy.
I used a full 225g package of cream cheese instead of the 200g listed in the recipe (8oz=200g)but I thought they turned out just fine.
I am definitely keeping this recipe for the future! -
Nealy June 25, 2011 @ 9:07 am Reply
I made these yesterday and although they were delicious, I did not taste very much cream cheese in them. Is that normal? Again, they were excellent, just not what I expected.
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Jenn Baker April 29, 2012 @ 6:39 pm Reply
You’re killing me with these pics! To die for!
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Nicole Donnelly August 17, 2012 @ 9:29 am Reply
So far your recipes are the most moist and amazing dishes I’ve ever made! My family and boyfriend can’t stop eating those coffee cake muffins I made yesterday, and I’ll be baking these for the morning tomorrow! Fabulous recipes come out great every time!
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Melissa February 12, 2013 @ 1:01 pm Reply
Has anyone tried these with apricot?
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Gene Cox October 19, 2013 @ 6:35 pm Reply
Those three words together, rasbery, cream and cheese, together with the wonderful picture made me try them. So yummy. Thanks.
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Nickide October 20, 2013 @ 12:34 pm Reply
Has anyone made this is the mini-muffin pans? Just wondered how long they would bake. I love my small silicone pans as they make ‘just a bite!”
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Jennifer McHenry October 20, 2013 @ 7:04 pm Reply
Hi, Nickide. I’ve not made these in mini muffin pans, so I can’t give you a definitive answer. My best guess is that they’ll need to bake about 15 minutes.
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Kendall Stark May 1, 2014 @ 2:09 pm Reply
Today is a holiday here, and so I decided to make these as a special treat. I made 20 standard-sized muffins and they turned out moist and fluffy. The only thing that was strange was the look of them: they came out “freckled”, as if I had used whole wheat flour. I followed the recipe to the letter, except for the cream cheese, which was light (all I had on hand). Any ideas as to why they came out like that? I’ll definitely make these again, for sure 🙂
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Jennifer McHenry May 1, 2014 @ 4:07 pm Reply
Hi, Kendall. That’s interesting. I’m not entirely sure what went wrong. I will say that I don’t bake with light products because of varying degrees of success using them. It doesn’t seem like that would have made them “freckled,” though.
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Linda January 28, 2015 @ 1:20 pm Reply
I can only put one muffin pan in my oven at the time. Do you think it will affect the batter (as to the outcome of the second batch) if left on counter or put in refrigerator while the first batch bakes? Looking at all your baked goods makes me want to bake them all. LOL just not enough time. Love your site! Thanks for sharing !!
Linda-
Jennifer McHenry January 28, 2015 @ 3:30 pm Reply
Linda, I would prepare one pan, put it in the oven, and then scoop and swirl the second pan while the first bakes. The batter should be fine to sit that long.
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Mark Garso November 12, 2016 @ 4:23 pm Reply
Fantastic!
Mark Garso
Lakeville, MN-
Jennifer McHenry November 13, 2016 @ 10:50 am Reply
So glad you enjoyed them!
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Leela December 29, 2019 @ 6:10 am Reply
I made this and it is a fantastic recipe. I love the texture and flavor.
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Jennifer McHenry December 29, 2019 @ 11:25 am Reply
That’s great to hear, Leela! These have been one of my favorites for many years.
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Teresa December 22, 2022 @ 6:03 pm Reply
Jennifer-I could not find raspberry preserves in my supermarket. All they had was fruit spreads and jams. Will it be as good with jam or should I make a different recipe?
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Jennifer McHenry December 23, 2022 @ 12:38 pm Reply
Hi, Teresa. A jam would likely work well.
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Ella February 9, 2024 @ 10:13 am Reply
I have never made these buns such that didn’t overflow and leak, and yet I never learn to put foil beneath them! I don’t know why they overflow the way they do. I’m very careful about the recipe. but they’re delicious and I will make them forever. Luckily it’s just preserves or jam leaking over, very easy to clean up. Maybe it’s time to invest in bigger tins.
I first had these when I was in high school in NYC; there was a bakery on the way to school called Sugar Sweet Sunshine. Idk if someone there worked at Magnolia themselves or if they used the Buttercup Bake Shop Cookbook you source, but I had one of these buns most days they were available. So, very fond memories. Thanks for the recipe.
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Jennifer McHenry February 9, 2024 @ 4:02 pm Reply
Hello, Ella! I don’t think I’ve ever had these overflow in all the times I’ve made them, but I know that stinks when that happens. I didn’t know that Sugar Sweet Sunshine had these, too. That’s another favorite sweet spot in the city! I’m glad you enjoy the buns. They’ve long been a favorite of mine, too.
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