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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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It took me a couple of batches to perfect these muffins, writes Stephanie Moon, of Boise, Idaho, but my family thinks this version is the best! And since they always gobble them up fast, I have to agree. TIP: Gently stir the raspberries into the batter, so they don't break apart. Ingredients:
1 cup fresh raspberries |
3/4 cup plus 2 tablespoons sugar, divided |
1/4 cup butter, softened |
1 egg |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup half-and-half cream |
1 cup finely chopped vanilla or white chips |
2 tablespoons brown sugar |
Directions:
1. In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries.
2. Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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