Recipe

Raspberry Cream Muffins Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Gently stir the raspberries into the batter, so they don't break apart. Prep:15m Cook:25m Servings:12	Mountainmam
	raspberries white chips vanilla almond extract brown sugar

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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

Directions

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

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

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Comments

lasaf 1 year, 1 month ago said:
These sound woderful. I wonder if frozen raspberries would work? Maybe if I put them in frozen they would not break up as much. Otherwise I will have to wait for raspberries to go on sale!