raspberry cream muffins
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!
prep time
cook time
method
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yield
12 serving(s)
Ingredients
- 1 cup fresh raspberries
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup butter, softened
- 1 - egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half and half
- 1 cup finely chopped vanilla or white chips
- 2 tablespoons brown sugar
How To Make raspberry cream muffins
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Step 1In a small bowl, toss raspberries with 1/4 cup sugar; set aside.
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Step 2In a large bowl, cream butter and 1/2 cup sugar untilk light and fluffy. Beat in egg and extracts.
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Step 3Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and raspberries.
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Step 4Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining white sugar; sprinkle over batter.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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