raspberry struesel muffins

Makes 12 muffins

Batter:
8 Tbsp. butter
1/2 c. sugar
1 large egg
2 cups flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. salt
1/2 c. milk
1/2 c. sour cream
1 t. vanilla
1 c. fresh raspberries
powdered sugar

Topping:
1/2 c. flour
1/2 c. quick oats
1/3 c. sugar
1/2 t. cinnamon
1/8 t. salt
6 Tbsp. butter

To prepare batter, cream together butter and sugar until light and fluffy in large bowl. Add egg and beat until blended. In med. bowl, combine flour, baking soda, baking powder, cinnamon, and salt. In a small bowl, combine milk, sour cream, and vanilla. Add flour mixture to butter mixture, alternating with milk mixture. Beat only until all ingredients are combined. Gently fold in raspberries.
To prepare topping combine all dry ingredients in a med. bowl. With a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Rub briefly between fingers to blend butter. Spoon muffin batter into greased tins, filling 2/3 full. Sprinkle top with streusel mix. Bake at 400 for 20-25 min. Cool on rack and sprinkle with powdered sugar.

From Favorite Recipes from Quilters cookbook. These are amazing right out of the oven!! If you're not going to eat them right away, don't add the powdered sugar at the end. It makes the tops kind of gooey after a day or so, and the muffins taste fine without it.