Ingredients Jump to Instructions ↓

  1. 1 cup fresh raspberries

  2. 3/4 cup plus 2 tablespoons sugar, divided

  3. 1/4 cup butter, softened

  4. 1 egg

  5. 1/2 teaspoon almond extract

  6. 1/2 teaspoon vanilla extract

  7. 2-1/4 cups all-purpose flour

  8. 3 teaspoons baking powder

  9. 1/2 teaspoon salt

  10. 1 cup half-and-half cream

  11. 1 cup finely chopped vanilla or white chips

  12. 2 tablespoons brown sugar

Instructions Jump to Ingredients ↑

  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. 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.


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