Raspberry Cream Muffins

By Johanna

Ingredients

• 1 cup fresh raspberries
• 3/4 cup plus 2 tablespoons sugar, divided
• 1/4 cup butter, softened
• 1 egg
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup half-and-half cream
• 1 cup finely chopped vanilla or white chips
• 2 tablespoons brown sugar

Preparation

Step 1

1. In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until 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 reserved raspberries.

2. Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.