Strawberry cream muffins!!

 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 (okay really I only cut strawberries and then filled the muffin tins and my hubby did the rest!!  I know I'm spoiled rotten), but they were so tasty.  The best from scratch muffin I've ever had.  So delicious that they almost could pass for a cupcake!!  And I know I haven't really had recipes on here before, but I'm really trying this year to branch out and find new great recipes, so I'll throw them in every once in a while.  And if I find a good recipe, I'm always up for sharing.

Ingredients

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. So if you you don't love sweet muffins go with the 1/4 c.

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 the reserved fruit.

This is after I had 12 muffin in tins. I had to make a few more.  Darn it leftovers!!

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. 

I'm telling you these are a GOT TO try!!  Love them!

Stayed tuned for the fun Valentine's things I made up this weekend!  Way fun!!