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Raspberry Cream Muffins

Contributed by: Carin Mack, an ECE member from Isanti, MN       


1 c. fresh raspberries
¼ c. sugar

¼ c. butter, softened
½ c. sugar
1 egg, beaten
½ tsp. almond extract
½ tsp. vanilla extract
2 ¼ c. flour
3 tsp. baking powder
½ tsp. salt
1 c. Half & Half cream
1 c. finely chopped vanilla or white chips

2 T. brown sugar
2 T. white sugar

Preparation Instructions:

In a small bowl, toss raspberries with ¼ cup sugar; set aside. In a large bowl, cream butter and ½cup sugar. Add egg and extracts. Combine dry ingredients. Add to creamed mixture alternately with Half & Half, just until moistened. Stir in chips and raspberries. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle topping over batter. Bake at 375° for 25-30 minutes or until toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to cooling rack. Yields 12 muffins.

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