"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.
Raspberry Cream Muffins Recipe photo by Taste of Home
Preheat oven to 375°. 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, 5-7 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberry mixture.
Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining 2 tablespoons sugar; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.