Ingredients

The following ingredients have 4 Servings
  • 6 oz. raspberries (fresh)
  • 1 cup sugar (plus 2 Tbsp for topping)
  • 1/4 cup butter (softened)
  • 2 eggs
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whipping cream
  • 1/2 cup milk (I used 2 percent)
  • 1 cup white chocolate chips
  • 2 Tbsp brown sugar

Instruction

  • In a bowl combine raspberries (washed) and 1/4 C sugar. Toss gently to coat the raspberries and let sit while you assemble the rest of the muffins
  • In a mixing bowl cream butter and 3/4 C sugar
  • Beat in eggs and extracts
  • In another bowl combine the flour, baking powder and salt
  • Add to butter mixture, alternating with milk and cream
  • Stir in chips
  • Gently fold in raspberries
  • Line muffin tins with liners or grease well
  • Fill cups 3/4 full
  • Combine brown sugar and remaining white sugar
  • Sprinkle over the top of batter
  • Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean
  • Best served warm