Raspberry Cream Muffins
By
Debbie Quimby
@quimster
1
Ingredients
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1 cfresh raspberries
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3/4 cplus 2 tablespoons sugar, divided
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1/4 cbutter, softened
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1egg
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1/2 tspalmond extract
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1/2 tspvanilla extract
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2 1/4 call purpose flour
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3 tspbaking powder
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1/2 tspsalt
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1 chalf and half
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1 cfinely chopped vanilla or white chips
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2 Tbspbrown sugar
How to Make Raspberry Cream Muffins
- 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.