Raspberry Cream Muffins

By Vickie

I made these delicious muffins for my family and they were a huge hit. I substituted blueberries for raspberries because that is what I had on hand but they were none the less delicious!

Ingredients

• 1 C fresh raspberries
• 3/4 C plus 2 TBS. sugar, divided
• 1/4 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 cream
• 1 C finely chopped vanilla or white chocolate chips
• 2 TBS. brown sugar

Preparation

Step 1

Toss raspberries with 1/4 C sugar; set aside

Cream butter and 1/2 C sugar. Beat in egg and extracts. Combine the flour baking powder and salt; add to creamed mixture alternately with cream. Stir in chips and reserved raspberries.

Combine brown sugar and remaining sugar. Sprinkle over top of muffins. Bake at 375 for 25-30 min.

Yields 1 doz.