Ingredients
1 cup fresh raspberries3/4 cup plus 2 tablespoons sugar, divided1/4 cup butter, softened1 large egg, room temperature1/2 teaspoon almond extract1/2 teaspoon vanilla extract2-1/4 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1 cup half-and-half cream1 cup finely chopped vanilla or white chips2 tablespoons brown sugar
Preparation
Preheat oven to 375°. 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 flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberry mixture.
Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining 1/4 cup sugar; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
