Raspberry Streusel Muffins
Country Extra
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As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea.
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
- 1/2 cup butter or 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 fresh or frozen raspberries
- 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 margarine
- Confectioners' sugar
Directions:
In a mixing 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 win confectioners' sugar. Yield: 1-1/2 dozen.