Raspberry Cream Muffins

Debbie Quimby


These are delicious ... another Taste of Home hit. I love the magazine, website, etc. Great recipes from cooks around the country, just like Just a Pinch!

★★★★★ 2 votes


1 c
fresh raspberries
3/4 c
plus 2 tablespoons sugar, divided
1/4 c
butter, softened
1/2 tsp
almond extract
1/2 tsp
vanilla extract
2 1/4 c
all purpose flour
3 tsp
baking powder
1/2 tsp
1 c
half and half
1 c
finely chopped vanilla or white chips
2 Tbsp
brown sugar


1In a small bowl, toss raspberries with 1/4 cup sugar; set aside.
2In a large bowl, cream butter and 1/2 cup sugar untilk light and fluffy. Beat in egg and extracts.
3Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and raspberries.
4Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining white sugar; sprinkle over batter.
5Bake at 375 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy
Hashtags: #Fruit, #Cream, #raspberries