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Click here for an alphabetical listing of all recipes.Raspberry White Chocolate Cream Muffins
- 1 c. fresh or frozen raspberries
- 3/4 c. sugar, divided
- 1/4 c. butter, softened
- 1 egg, beaten
- 2 1/4 c. flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 c. cream or half and half
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 c. grated or finely chopped white chocolate
- 2 TBS sugar
- 2 TBS brown sugar
Toss raspberries with 1/4 c. sugar. Set aside. In a mixing bowl, cream 1/2 c. sugar and butter. Add egg and mix well.
Combine flour, baking powder and salt. Add to the creamed mixture alternately with cream. Stir in vanilla and almond extracts and white chocolate (batter will be thick). Fold in raspberries. Fill 12 greased or paper-lined muffin cups 2/3 of the way full.
Combine 2 TBS sugar and brown sugar. Sprinkle over muffins. Bake at 375° for 20 to 22 minutes or until muffins test done.