Raspberry Cream Muffins
By
Debbie Quimby
@quimster
1
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!
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
How to Make Raspberry Cream Muffins
- 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.
