Raspberry Streusel Muffins

Submitted by Juenessa

"Hearty yet light muffins, sweet enough while still letting the raspberries shine."

 

• Ready In: 42mins
• Ingredients: 19
• Serves: 12-16

ingredients

• Muffin Batter

• 1⁄2 cup butter or 1/2 cup margarine, softened
• 1⁄2 cup sugar
• 1 egg
• 1⁄2 cup sour cream
• 1⁄2 cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1 cup raspberries (fresh or frozen)

• Streusel

• 1⁄4 cup all-purpose flour
• 1⁄4 cup quick-cooking oats
• 3 tablespoons sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon salt
• 3 tablespoons cold butter or 3 tablespoons margarine
• confectioners' sugar

directions

1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg.
2. In a small bowl, mix sour cream, milk and vanilla.
3. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.
4. Gently fold in raspberries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Combine flour, oats, sugar, cinnamon and salt; mix well.
7. Cut in the butter until crumbly.
8. Sprinkle over muffins.
9. Bake at 400 degrees F for 18-22 minutes or until muffins test done.
10. Cool in pan 10 minutes before removing to a wire rack.
11. Dust with confectioners' sugar.

Reviews

[swissms]

A nice moist muffin. Published in Taste of Home, Country-Style Cooking, 2002.