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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