Raspberry preserves are swirled into a cream cheese muffin batter. These Raspberry Cream Cheese Muffins are so tender and have an amazing flavor!
Sorry for the lack of posts this past week. TheBetterHalf and I were on vacation in Italy! If you follow me on Instagram, you can see some pictures from the trip. I can’t wait to share more details from the trip with you, so stay tuned. In the meantime, I have a delicious breakfast recipe for you – Raspberry Cream Cheese Muffins. I had a block of cream cheese to use up before we left , so I decided to make this recipe from the Magnolia Bakery Cookbook. The book calls them breakfast buns, but they are really more like a muffin so I changed the name! My mom bought this cookbook for me after our first trip to the bakery 8 years ago!
I had every intention of posting this recipe when we were in Italy, but when you have views like this:
and food like this:
it is hard to focus on blog writing!
Anyway, the raspberry part of the raspberry cream cheese muffins is actually from jam, not from fruit, so you could make this with any flavor jam that you want. The cream cheese give it a light and fluffy texture, with a subtly rich flavor. The flavor reminded me of pound cake, which is always a good thing! Next time I make these, I’m going to try adding some real fruit along with the jam. This is definitely a decadent muffin, but totally worth it for a weekend breakfast splurge!