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Raspberry Cream Muffins Recipe
Raspberry Cream Muffins Recipe photo by Taste of Home

Raspberry Cream Muffins Recipe

Read Reviews (11)
4.92 11
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"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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings


  • 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 King Arthur Unbleached 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

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.


  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. Yield: 1 dozen.
Originally published as Raspberry Cream Muffins in Quick Cooking July/August 2005, p63

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.

Reviews for Raspberry Cream Muffins(11)

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Reviewed Jan. 21, 2013

These are so moist and taste wonderful. I will definitely make these again.

Reviewed Dec. 11, 2012

This recipe is fabulous!

I used up my half n half and didnt quite have enough so I made up the difference with heavy whipping cream and then I didnt have raspberries so I finely chopped cranberries and WOW, they are so.... Good!

Reviewed Nov. 23, 2012

Recommend using paper cups. Berries are delicate and large ones especially, fracture the integrity of muffins when trying to release from pan. We loved them even with cracks, and will definately make again. The almond extract is a plus - it really ties the flavors together well.

Reviewed Sep. 10, 2012

Using 1% milk in place of the cream and a little less sugar, these were still great. I skipped the extra sugar on top and added some chopped pecans. My dad joined us for breakfast this morning and said they were the best muffins he'd ever had.

Reviewed Jul. 2, 2012

Won 2nd place in a baking contest at the county fair with this recipe. Had to make and bake them on the spot. Turn out great!!

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