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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.
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    1 dozen

Ingredients

  • 1 cup fresh raspberries
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup butter, softened
  • 1 large 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 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 299 calories, 11g fat (7g saturated fat), 41mg cholesterol, 266mg sodium, 45g carbohydrate (18g sugars, 1g fiber), 5g protein.

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