"Better than Mix" muffins

I made 4 different items (2 types of muffins, a bread and a cake) for a birthday party I threw Friday night. These muffins stole the show. Crazydelicious.

Raspberry Cream Muffins

SERVINGS: 12

TIME: Prep: 15 min. Bake: 25 min.

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 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:

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. TIP: Gently stir the raspberries into the batter, so they don't break apart.
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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

I added a few extra raspberries. One cup just didn't seem like enough!!

I made them again and brought them to a friend, and had to make a double batch... One batch to keep :) I couldn't stand to see them all go out the door :)