Raspberry Streusel Muffins

I like to serve these muffins for breakfast, brunch, or in the summer when we take a picnic basket to the woods, for a little romantic time away from the busy work schedule.

• Ready In: 40 mins
• Yields: 12 Muffins

Ingredients

• Topping

• 1⁄2 cup flour
• 1⁄2 cup quick oatmeal
• 1⁄3 cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon salt
• 6  tablespoons butter

• Muffins

• 1⁄2 cup butter
• 1⁄2 cup sugar
• 1  egg
• 2  cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup milk
• 1⁄2 cup sour cream
• 1  teaspoon vanilla
• 1  cup raspberries (fresh or frozen)

Directions

1. In a small bowl combine the topping ingredients.
2. Use a pastry blender and mix until it resembles coarse crumbs.
3. Set aside.
4. Grease 12- 3" muffin pan cups.
5. Preheat oven to 400°F.
6. In a large bowl beat the butter and sugar together until light and fluffy.
7. Add the egg and mix.
8. Combine the flour, baking soda, baking powder, cinnamon and salt together.
9. Mix together the milk and sour cream.
10. Add half the flour mixture and half of the milk mixture to the bowl with the butter.
11. Stir to blend well.
12. Add remaining ingredients and stir just until combined.
13. Spoon the batter into the greased muffin cups, until 2/3 full.
14. Sprinkle the tops with the streusel mixture.
15. Bake muffins for 20-25 minutes.
16. Cool the muffins in the pan for 5 minutes and then remove them from the cups.