Raspberry Streusel Muffins

These muffins will rock your world.  The recipe is originally from one of the many gifted cooks in my hometown church in southern MN.  The recipe itself was published in our church cookbook which is a treasure trove of the tasty recipes I grew up eating at potlucks and at home.

I'm not sure you can get that cookbook anywhere anymore but if someone would like one, I can try to check on their availability.

Muffins:

1/2 C butter

1/2 C sugar

1 egg

1 C sour cream

1/2 C milk

1 tsp vanilla extract

2 C all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 C fresh or frozen raspberries

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, alternated with sour cream mixture until just moistened.  Gently fold in raspberries.  Batter will be thick.  Fill greased or paper lined muffin cups almost full.

Streusel Mix for Top of Muffins

1/4 C all purpose flour

1/4 c quick cook oats

3 T sugar

1/4 tsp grnd cinnamon

1/3 tsp salt

3 T cold butter

Confectioner’s sugar

Combine flour, oats, sugar, cinnamon and salt.  Mix well.  Cut in the butter until crumbly.  Sprinkle over muffins.  

Baking

Bake at 400 for 20-26 minutes or until top is lightly browned and toothpick comes out clean.  Cool in pan for 10 min.  Remove to wire rack. Dust with powdered sugar.  Yield 1 doz.

Enjoy!