raspberry cream muffins
(2)
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)
yield
12 serving(s)
Ingredients For raspberry cream muffins
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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
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1In a small bowl, toss raspberries with 1/4 cup sugar; set aside.
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2In a large bowl, cream butter and 1/2 cup sugar untilk light and fluffy. Beat in egg and extracts.
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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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4Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining white sugar; sprinkle over batter.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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