Raspberry Cream Muffins

I posted this recipe before but had to post again with pics. My sister gave me this recipe after I tried them during our visit to Utah. She got it from my sister-in-law so I'm giving credit to Becky!  They are SO yummy. Try them...they will not disappoint!

1 c. fresh raspberries

1/4 c + 1/2 c. + 2 tbsp. sugar

1/4 c. butter, softened

1 egg

1/2 tsp. almond extract

1/2 tsp. vanilla extract

2 1/4 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 c. half and half cream

1 c. finely chopped white chocolate or vanilla chips

2 tbsp. brown sugar

Wash berries and place in small bowl. Add 1/4 c. of sugar and toss to coat then set aside. In large bowl, cream butter with other 1/2 c. sugar. Beat egg in and both extracts. In separate bowl combine flour, salt and baking powder. Add to creamed mixture alternating with half and half. Stir in chips and raspberries, mixing in well, try not to mash raspberries. Fill greased muffin tins 3/4 full. Combine remaining 2 tbsp. white sugar with 2 tbsp. brown sugar and sprinkle over batter. Bake at 375F for 25-30 minutes. (Watch close; mine were done at 20 mins.)  Cool for 5 minutes before removing from the muffin tin. Makes about a dozen. (I made them a little smaller and was able to make 18 muffins out of this recipe)