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



  • 1 c
    fresh raspberries
  • 3/4 c
    plus 2 tablespoons sugar, divided
  • 1/4 c
    butter, softened
  • 1
  • 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


  1. In a small bowl, toss raspberries with 1/4 cup sugar; set aside.
  2. In a large bowl, cream butter and 1/2 cup sugar untilk light and fluffy. Beat in egg and extracts.
  3. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and raspberries.
  4. Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining white sugar; sprinkle over batter.
  5. 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.

Printable Recipe Card

About Raspberry Cream Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy

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