2/3 cup granulated sugar
1/4 cup butter, softened
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup whipping cream or half-and-half
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup grated or finely chopped white chocolate
1 cup fresh or frozen raspberries (not thawed)
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
Heat oven to 375 degrees F (190 degrees C). Grease and flour a 12-cup muffin tin or line with paper liners.
In large mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix well.
In separate bowl, combine flour, baking powder and salt; add to the creamed mixture alternately with cream. Stir in vanilla and almond extracts and the white chocolate. Gently fold in raspberries.
Fill prepared muffin tin two-thirds full.
Combine 2 tablespoons sugar, brown sugar and cinnamon; sprinkle over muffins.
Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.