Raspberry Cream Muffins
Total TimePrep: 15 min. Bake: 25 min.
Moist, tasty, and well-received when I brought them for breakfast with a group of women. I also used heavy whipping cream instead of half-and-half since that was what I had on hand. As also noted by HOGWriter, some of the muffins split when I was releasing them from the pan - although I experienced this both with & without the paper muffin liners, especially for muffins that "overflowed" either berries or the sugar streusel topping.
Grood recipe. I added 1tsp almond extract and 1/2 cup toasted & chopped almonds. I also added 1/4 cup of the almonds with the brown sugar for a crunchier strussel. My berries were whole, frozen so I added 1this flour along with the sugar. Really great muffins that withstand changes.
Wowie Wowie Wowie! Are these ever delicious muffins! I followed recipe exactly except I sprinkled Sugar in the Raw on top instead of brown sugar. I used my Ninja to chop up the white chips very fine. Excellent muffins!!!! Thanks for the delicious recipe and I am making these again real soon. Love!
These are so moist and taste wonderful. I will definitely make these again.
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!
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.
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.
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!!
These are soooo delicious! One of the very best muffin recipes ever!
I was going through all my old issues of Taste of Home, Quick Cooking magazines and I ran across this recipe again. I finally got around to making it. What a WONDERFULLY moist muffin and easy to make. I did get 15 muffins instead of 12 but I'm not complaining. All I can say is YUMMY every last one!!