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.
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. 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!!