Add the granulated sugar to a medium saucepan. Caramelize over medium heat until the solution is brown (see picture).

Add the hot water to the caramel solution gradually. Please be careful, the solution may splash when you add the water.

Add the butter and cream to the caramel solution. Heat the solution over medium heat until the butter is dissolved.

Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together the flour and baking powder and sift; set aside.

Cream the butter and brown sugar. Add the eggs gradually; stir until well mixed. Add the yogurt and stir until smooth.

Add the flour mixture to the wet mixture and use a rubber spatula to mix until half mixed. Add the raspberries to the dough and mix well.

Add the caramel cream and swirl with a spatula for a marbled effect.

Divide the batter evenly among the lined cups.

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.