Raspberry Cream Muffins

• 1 cup fresh raspberry
• 3/4 cup sugar, divided
• 2 tablespoons sugar
• 1/4 cup butter, softened
• 1 egg
• 1/2 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 white chocolate chips, finely chopped
• 2 tablespoons brown sugar

1. Toss raspberries with 1/4 cup sugar and set aside.
2. Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts.
3. Combine flour, baking powder, and salt. Add alternately to creamed mix with half and half. Stir in chips and raspberries.
4. Fill paper lined muffin cups 3/4 full. Mix brown sugar and 2T sugar and sprinkle over batter. Bake at 375 degrees for 25-30 minutes until a toothpick comes out clean.

fresh raspberry, sugar, sugar, butter, egg, almond extract, vanilla extract, flour, baking powder, salt, white chocolate chips, brown sugar

Taken from www.food.com/recipe/raspberry-cream-muffins-365305 (may not work)