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Raspberry Cream Muffins

1 cup fresh raspberries
3/4 cup plus 2 Tbs sugar
1/4 cup butter softened
1 egg
1/2 tsp almond extract
1/2 tsp vanilla extract
2 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half cream
1 cups finely chopped vanilla or white chips
2 Tbs brown sugar

In a small bowl, toss the raspberries with 1/4 cup sugar; set aside.  In a large mixing bowl, cream the 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.  Stir in chips and reserved raspberries.
Fill greased or paper-lined muffin cups 3/4 full.  Combine brown sugar and remaining sugar; sprinkle over batter.  Bake at 375 for 25-30 minutes or until a toothpick comes our clean.  Coll for 5 minutes before removing from the pan to wire rack.  Serve warm.
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