Raspberry Cream Muffins

Here is another great muffin recipe. I bought some frozen raspberries on sale and had some leftover half and half left. This recipe worked great to use it up.

Raspberry Cream Muffins from Taste of Home

1 c fresh or frozen raspberries
3/4 c plus 2 T sugar, divided
1/4 c butter, softened
1 egg
1/2 tsp almond extract (omitted since I did not have any)
1/2 tsp vanilla extract
2 1/4 c flour
3 tsp baking powder
1/2 tsp salt
1 c half and half cream
1 c finely chopped vanilla or white chips (omitted since I did not have any)
2 T brown sugar

In a small bowl, toss raspberries with 1/4 c sugar; set aside. In a large mixing bowl, cream butter and 1/2 c sugar. Beat in egg and extracts. Combine the flour, baking powder, and salt; add to creamed mixture alternately with cream. Stir in chopped vanilla chips and reserved raspberries. Fill greased or paper-lined muffin cups 3/4th full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

These were really good even without the vanilla chips. I'm sure they would be great with the chips though too. Try them both ways!