Blackberry Cream Cheese Buns

I finally got around to trying a new recipe! In an effort to find anything and everything that I need or want to do in place of working on final papers and projects (which I should have been doing :X) I decided to use my block of cream cheese in the fridge as well as an open jar of blackberry jelly that I had barely touched. I saw this recipe on Bake or Break and was sold. The description made them sound divine and I can't say I wasn't mentally salivating at the idea of delicious cream cheese buns for breakfast! The original recipe called for raspberry preserves, but I went with what I had and they turned out nicely :) They're so light and addictive..I had to stop myself from eating too many (read: I ate 2.5 of them >_<). I did learn one thing though..I absolutely suck at swirling dough. I think next time I'll just stir the batter and the preserves together in the muffin pan lol. I think these would definitely do well with any other berry preserve or anything else that pairs well with cream cheese :) And be careful not to overbake these..I did with my first pan ::weeps:: and they're still tasty, but the edges are quite stiff >_<



Blackberry Cream Cheese Buns
adapted from Bake or Break

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 blackberry jelly

Directions

1. Preheat oven to 350°. Grease and flour a large a regular muffin pan.

2. Combine 1 cup flour, baking soda, baking powder, and salt.

3. 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.

4. Spoon batter into muffin cups. Top with 2 small dollops of preserves and swirl into the batter using a small knife.

5. Bake for 17-20 minutes, or until a pick inserted into the center comes out clean. Do not overbake.