Recipe from The Buttercup Bake Shop Cookbook.
Preheat oven to 350°. Grease and flour a large (1-cup capacity) 12-cup muffin tin.*
Combine 1 cup flour, baking soda, baking powder, and salt.
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.
Spoon batter into muffin cups. Top with 3 small dollops of preserves and swirl into the batter using a small knife.
Bake for 20-25 minutes,* or until a pick inserted into the center comes out clean. Do not overbake.
Makes 12 buns.*
*For regular sized muffin tins, decrease baking time by 2-3 minutes. Makes about 20 buns.