Raspberry Cream Muffins

Name: Raspberry Cream Muffins
Yield: 12
Ingredients: 1 c fresh raspberries; 3/4 c plus 2 tablespoons sugar, divided; 1/4 c butter, softened; 1 egg; 1/2 tsp almond extract; 1/2 tsp vanilla extract; 2 1/4 c all purpose flour; 3 tsp baking powder; 1/2 tsp salt; 1 c half and half; 1 c finely chopped vanilla or white chips; 2 Tbsp brown sugar

By Debbie Quimby
@quimster

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!

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

Ingredients

1 c

fresh raspberries
3/4 c

plus 2 tablespoons sugar, divided
1/4 c

butter, softened
1

egg
1/2 tsp

almond extract
1/2 tsp

vanilla extract
2 1/4 c

all purpose flour
3 tsp

baking powder
1/2 tsp

salt
1 c

half and half
1 c

finely chopped vanilla or white chips
2 Tbsp

brown sugar
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How to Make Raspberry Cream Muffins

Step-by-Step

In a small bowl, toss raspberries with 1/4 cup sugar; set aside.
In a large bowl, cream butter and 1/2 cup sugar untilk light and fluffy. Beat in egg and extracts.
Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and raspberries.
Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining white sugar; sprinkle over batter.
Bake 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.