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Raspberry Streusel Muffins

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.

18 ServingsPrep: 20 min. Bake: 20 min. + cooling

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
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
Confectioners' sugar

Directions

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

2 of 2

Raspberry Streusel Muffins (continued)

Directions (continued)

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. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 178 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 177 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.