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Raspberry Cream Muffins

 Raspberry Cream Muffins
"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.
12 ServingsPrep: 15 min. Bake: 25 min.


  • 1 cup fresh raspberries
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup butter, softened
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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. Yield: 1 dozen.

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Raspberry Cream Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 299 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 266 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.