Raspberry Cream Muffins

Name: Raspberry Cream Muffins
Ingredients: 1 cup Fresh Raspberries; 3/4 cups Sugar, Divided; 1/4 cups Butter, Softened; 1 Egg, Beaten; 1 teaspoon Almond Extract; 2-1/4 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1 cup Half-and-half; 8 ounces, weight White Chocolate, Finely Chopped; 2 Tablespoons Brown Sugar, Packed; 2 Tablespoons Sugar

12 ingredients

5 steps

Ingredients

1 cup Fresh Raspberries
3/4 cups Sugar, Divided
1/4 cups Butter, Softened
1 Egg, Beaten
1 teaspoon Almond Extract
2-1/4 cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1 cup Half-and-half
8 ounces, weight White Chocolate, Finely Chopped
2 Tablespoons Brown Sugar, Packed
2 Tablespoons Sugar

Directions

1

Preheat oven to 350 degrees F. Line a 12 count muffin pan with liners.
2

Toss raspberries with 1/4 cup sugar; set aside.
3

In a large bowl, blend butter and 1/2 cup sugar. Beat in egg and almond extract. Set aside.
4

Combine the flour, baking powder and salt in another bowl; then add it to the butter mixture alternately with the half-and-half. Stir in the white chocolate. Gently fold in the raspberries and any juices.
5

Fill paper-lined muffin cups 2/3 full. Combine the 2 Tablespoons of brown sugar and the 2 Tablespoons of sugar; sprinkle over the muffins. Bake for 25-30 minutes. Cool for five minutes in the pan, then remove the muffins to a wire rack to finish cooling.