Strawberry cream muffins (or raspberry)

 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

1 egg

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

Streusel

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!