Streusel Raspberry Muffins

Name: Streusel Raspberry Muffins
Ingredients: 1/2 cup butter, 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 fresh or frozen raspberries; 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; Confectioners' sugar

19 ingredients

1 steps

Ingredients

1/2 cup butter, 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 fresh or frozen raspberries
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
Confectioners' sugar

Directions

1

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