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Ingredients
| raspberries: 1 cup |
| granulated sugar: 3/4 cup (divided) |
| granulated sugar: 2 Tbl |
| salted butter: 1/4 cup (softened) |
| eggs: 1 |
| almond extract: 1/2 tsp |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| half and half cream: 1 cup |
| white chocolate chips: 1 cup (finely chopped) |
| light brown sugar (packed): 2 Tbl |
Raspberry Cream Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Toss raspberries with 1/4 cup sugar and set aside.
- Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts.
- Combine flour, baking powder, and salt. Add alternately to creamed mix with half and half. Stir in chips and raspberries.
- Fill paper lined muffin cups 3/4 full. Mix brown sugar and 2T sugar and sprinkle over batter. Bake at 375 degrees for 25-30 minutes until a toothpick comes out clean.