The Humpherys Family

Raspberry Cream Muffins

Source  Taste of Home
Recipe Added:  2/4/2012
1 cup raspberries + 2 Tbsp sugar
3/4 cup
1/4 cup butter, softened
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
2 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half cream
1 cup vanilla chips, finely chopped
2 Tbsp brown sugar
 Version Two
2 cups raspberries + 4 Tbsp sugar
1 cup sugar
1/2 butter, softened
8 oz cream cheese, softened
1 Tbsp orange zest
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
½ tsp baking soda
1/8 tsp salt
1/3 cup milk or cream
Preheat oven to 350°. Place raspberries and sugar in a large bowl and stir to coat berries in sugar. Set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. 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 raspberries.

Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted comes out clean. Cool 5 minutes in pan then cool on a wire rack. Serve warm.
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