Raspberry Cream Muffins

Preheat oven to 350 degrees F. Line a 12 count muffin pan with liners.

Toss raspberries with 1/4 cup sugar; set aside.

In a large bowl, blend butter and 1/2 cup sugar. Beat in egg and almond extract. Set aside.

Combine the flour, baking powder and salt in another bowl; then add it to the butter mixture alternately with the half-and-half. Stir in the white chocolate. Gently fold in the raspberries and any juices.

Fill paper-lined muffin cups 2/3 full. Combine the 2 Tablespoons of brown sugar and the 2 Tablespoons of sugar; sprinkle over the muffins. Bake for 25-30 minutes. Cool for five minutes in the pan, then remove the muffins to a wire rack to finish cooling.