Ingredients
1 cup fresh raspberries
3/4 cups sugar,divided
1/4 cup butter, softened
1 egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1 cup finely chopped vanilla or white chips
Directions
Preheat oven to 375 degrees. In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with half and half. Carefully stir in the chips and raspberries. Fill greased or paper-lined muffin cups three-fourths full. Bake for about 25 minutes or until a toothpick comes out clean.
Let's Dish
I dare say this is one of the best muffin recipes I've ever tried. They're moist but fluffy, and bake up beautifully. The batter is quite thick, so you do have to be careful stirring in the raspberries. A large cookie scoop or ice cream scoop works great for measuring the batter into the muffin pan. And if you don't have half and half handy, evaporated milk is a good substitute. I can wait to try these with other berries!
Who Dished It Up First
Adapted from allrecipes.com
Printable recipe
5 comments:
wow, they look superb !!!
I'm trying these asap with wild raspberries I picked. They look to fantastic to pass up!
looks super yummy
I love raspberries in muffins too :) These look fantastic!
I love muffins to keep on hand for a quick breakfast. These look yummy, and I hope frozen raspberries will work! :)
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