Raspberry Streusel Muffins

Many years ago, back when Jamie and I worked at the Stuart Avenue Inn Bed & Breakfast right after we first got married...when I was on duty in the evenings, I used to read through all the many B & B magazines, country magazines, midwest type magazines that the owners subscribed to.  I found this recipe for "Raspberry Streusel Muffins" and tried it...and they are the BEST ever!  I have made them for nearly seventeen years now!  And tonight, we substitued the raspberries for blueberries and are anxious to try them.  This is the best fruit muffin I've ever had.  Try it...and let me know what ya think!

Raspberry Streusel Muffins

1. Prepare topping.  Set aside.  Grease 12 muffin cups.  Preheat oven to 400 degrees.

2. In large bowl; w/ electric mixter beat butter & sugar until light and fluffy.  Add egg.  Beat until well blended.

3. In medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt.  In small bowl, combine milk, sour cream, and vanilla.  Add flour mixture to butter mixture.  Alternately w/ milk mixture beating just until baatter is combined.  Gently fold in raspberries (or other berries of your choice).

4. Spoon into tins about 2/3 full.  Sprinkle w/ topping.

5. Bake 20-25 minutes.  Cool 5 minutes and remove.

Topping:

1/2 c. flour

1/2 c. oats

1/3 c. sugar

1/2 tsp. cinnamon

1/8 tsp. salt

With 2 knives cut in 6 tblsp. butter until mixture resembles coarse crumbs.  Briefly rub mixture between fingers to blend butter.

Muffin Mixture:

1/2 c. butter

1/2 c. sugar

1 egg

2 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 c. milk

1/2 c. sour cream

1 tsp. vanilla

1 c. raspberries (or berries of your choice)

The finished product!