In a small bowl, toss raspberries with 1/4 cup sugar; set aside. (Sugar may not be needed with frozen raspberries.)
In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts.
Combine the flour, baking powder and salt; add to creamed mixture alternately with cream.
Gently stir in chips and raspberries. Note: if using frozen raspberries, they should be added to the batter still frozen.
Fill greased or paper-lined muffin cups three-fourths full.
Combine the 2 tbsp each of brown sugar and white sugar; sprinkle over batter.
Bake at 375 for 25-30 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire rack.
Note: I used raw sugar for the sprinkle instead of the brown/white sugar mix. It adds a little "sparkle."
Adapted from Taste of Home Cupcakes and Muffins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 52 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.3mg||3 %|
|Sodium 429.5mg||15 %|
|Potassium 63.6mg||2 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 34.4g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 191
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!