1. Preheat oven to 375° F.
2. In a small bowl, toss raspberries with 1/4 cup sugar; set aside.
3. In a large mixing bowl, cream butter and 1/2 cup sugar.
4. Beat in egg and extracts.
5. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream.
6. Stir in chips and reserved raspberries.
7. Fill greased or paper-lined muffin cups three-fourths full.
8. Combine brown sugar and remaining sugar; sprinkle over batter.
9. Bake for 25-30 minutes or until a toothpick comes out clean.
10. Cool for 5 minutes before removing from pan to a wire rack.
11. Serve warm.

* although I got about 15 muffins out of this, but maybe my muffins were a bit smaller!.