1 cup fresh raspberries ¾ cup plus 2 tablespoons sugar, divided ¼ cup butter, softened 1 large egg, room temperature ½ tsp. almond extract 1 tsp. vanilla extract 2¼ cups all-purpose flour 3 tsps. baking powder ¼ tsp. salt 1 cup half-and-half 1 cup finely chopped vanilla or white chips 2 Tbsps. brown sugar Preheat oven to 375°F. In small bowl, toss raspberries with 1/4 cup sugar and set aside. In large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour, baking powder and salt. Add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberry mixture. Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining 2 tablespoons sugar. Sprinkle over batter. Bake until toothpick inserted in center comes out clean, 25-30 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.