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


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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

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.

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About Raspberry Cream Muffins

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

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.