raspberry cream muffins
(2 ratings)
These are delicious ... another Taste of Home hit. I love the magazine, website, etc. Great recipes from cooks around the country, just like Just a Pinch!
(2 ratings)
yield
12 serving(s)
Ingredients For raspberry cream muffins
-
1 cfresh raspberries
-
3/4 cplus 2 tablespoons sugar, divided
-
1/4 cbutter, softened
-
1egg
-
1/2 tspalmond extract
-
1/2 tspvanilla extract
-
2 1/4 call purpose flour
-
3 tspbaking powder
-
1/2 tspsalt
-
1 chalf and half
-
1 cfinely chopped vanilla or white chips
-
2 Tbspbrown sugar
How To Make raspberry cream muffins
-
1In a small bowl, toss raspberries with 1/4 cup sugar; set aside.
-
2In a large bowl, cream butter and 1/2 cup sugar untilk light and fluffy. Beat in egg and extracts.
-
3Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and raspberries.
-
4Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining white sugar; sprinkle over batter.
-
5Bake at 375 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT