Raspberry Cream Muffins

Name: Raspberry Cream Muffins
Ingredients: 1 cup fresh raspberries; 3/4 cup plus 2 tablespoons sugar, divided; 1/4 cup butter, softened; 1 large 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

12 ingredients

2 steps

Ingredients

1 cup fresh raspberries
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup butter, softened
1 large 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

Directions

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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.