Magnolia Bakery

Icing Magnolia Bakery
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Crumble topping
2 1/2 cups all-purpose flour
1 1/4cups sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup (2 sticks) unsalted butter, melted
1 1/2 teaspoon vanilla extract
In a medium bowl, whisk together the flour, sugar, salt, andcinnamon. Add the vanilla to the melted butter. Pour the butter into the flour mixture and stir to mix until all the butter is absorbed and is a uniformly moistened crumb mixture. Set aside.

Crumb toppingMagnolia Bakery Cookbook
1 cup flour
2/3 c. sugar
1/3 cup brown sugar
1/2 t. baking powder
1/2 cup (1 stick) chilled butter

Blueberry Buns
1 3/4 c. flour
1 t. baking powder
1/2 t.baking soda
1/2 t. salt
8-oz package of cream cheese, softened
1/2 c. (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 c. whole milk
1 t. vanilla
11/2 c. fresh blueberries, lightly coated with flour
Preheat oven to 325. Grease and lightly flour 18 jumbo muffin cups. Prepare crumb
topping and chill until ready to use. Cream the cream cheeseand butter with sugar until
light and fluffy. Beat in eggs, one at a time. Mix dry ingredients together and add
alternately with milk and vanilla just until blended. Stir in blueberries (gently!)by hand.
Divide batter evenly among muffin cups and sprinkle with topping. Bake about 20 to 25
minutes until toothpick comes out clean. [Optional: drizzle with a bit of icing while still
warm.]Let cool in pan about 30 minutes. Loosen sides with knife and remove.

Peanut Butter & Jelly Bars
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cupsall-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups...