Strawberry Cream Muffins (or Raspberry)-
Taste of Home cupcakes and Muffin magazine
submitted by Stephanie Moon-Nampa ID.
This recipe is awesome, just a slight change that we did, but they were so tasty. The best from scratch muffin I've ever had. So delicious that they almost could pass for a cupcake!!
1c. fresh raspberries (we used strawberries diced small)
¾ c sugar (we used 1 c.)
¼ c. butter softened
½ tsp almond extract
½ tsp vanilla extract
2 ¼ c flour
1 Tbsp baking powder
½ tsp salt
1 c. half and half
1 c. finely chopped vanilla or white choc chips
2 Tbsp brown sugar
2 Tbsp sugar
In a small bowl toss raspberries/ diced strawberries with ¼ c. (we did a ½c. from looking at other fruit muffin recipes) sugar; set aside.
In large mixing bowl cream butter and other ½ c sugar. Beat in egg and extracts.
Combine the flour, baking powder, and salt: or just add to cream mixture alternately with cream. Stir in chips (we put them in my little chopper so they were very small) and reserved fruit.
|This is after I had 12 muffin in tins.|
Fill greased or paper filled muffin tins ¾ full-full. Combine the brown sugar and remaining sugar and sprinkle on top for the streusel.
Bake 375 for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes and then remove to wire rack. Make 12-16 muffins.
Can't wait to make these again!