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Raspberry Cream Muffins Recipe

Raspberry Cream Muffins Recipe

"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. YIELD: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 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


  • 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.

Nutritional Facts

1 each: 299 calories, 11g fat (7g saturated fat), 41mg cholesterol, 266mg sodium, 45g carbohydrate (18g sugars, 1g fiber), 5g protein.

Reviews for Raspberry Cream Muffins

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BakerLittleK User ID: 4738337 246903
Reviewed Apr. 10, 2016

"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."

stixfb User ID: 4098430 230952
Reviewed Aug. 9, 2015

"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."

Edwardmom User ID: 7983881 58881
Reviewed Sep. 11, 2014

"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!"

mistymd1 User ID: 1123908 62435
Reviewed Jan. 21, 2013

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

2B JRH User ID: 5883138 206671
Reviewed Dec. 11, 2012 Edited Nov. 6, 2015

"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!"

HOGWriter User ID: 3126553 65103
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."

wasoongu User ID: 1077273 146569
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."

amyhanes User ID: 5581007 146566
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!!"

cookiehatch User ID: 1445524 206670
Reviewed Nov. 29, 2011

"These are soooo delicious! One of the very best muffin recipes ever!"

[email protected] User ID: 6045403 62433
Reviewed Aug. 11, 2011

"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!!"

stjohnj User ID: 6027224 126718
Reviewed Jun. 6, 2011

"One of the best muffins I've had!"

xrayeyes2 User ID: 183940 58880
Reviewed Jun. 22, 2010

"I made these and tweaked it a bit with 3/4 cup coconut in the batter and 1/4 cup coconut in the sugar/brown sugar mixture. They were excellent!!"

akablar User ID: 1164618 56869
Reviewed Nov. 28, 2009

"Everyone I've made this recipe for has loved them!! I actually make them using half whole wheat flour and half all-purpose flour, along with skim milk instead of half and half. They are always a hit and so easy to make!"

sunny_days User ID: 1875079 126713
Reviewed May. 24, 2008

"These are amazing! They were a hit with my friends! easy to make too."

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