Print Options
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.
Ingredients
- 1 cup fresh raspberries
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup butter, softened
- 1 large egg, room temperature
- 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
- 1. 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.
- 2. 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.
Nutrition Facts
1 muffin: 299 calories, 11g fat (7g saturated fat), 41mg cholesterol, 266mg sodium, 45g carbohydrate (18g sugars, 1g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC
