-
Heat oven to 375 degrees.
-
In a small bowl, toss the raspberries with 1/4 cup sugar and set aside.
-
In a large bowl, cream the butter with 1/2 cup sugar, until light and fluffy.
-
Beat in the egg, vanilla, and almond extract.
-
In a separate bowl, combine the flour, baking powder, and salt.
-
Add dry mixture to the butter mixture.
-
Slowly stir in the white chocolate and raspberries.
-
Fill paper lined muffin tins with the batter, about 3/4 of the way full.
-
Combine brown sugar and remaining sugar, sprinkle over the batter.
-
Bake for 25 to 30 minutes, or until toothpick inserted in the center of a muffin comes out clean. Serve warm or cooled.