RASPBERRY CREAM MUFFINS

Raspberry Cream Muffins image

"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.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

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

Steps:

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 : Calories 299 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 266mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.