Raspberry Streusel Muffins

For Muffins
½ cup butter, softened
½ cup sugar
1 large egg
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup milk
½ cup sour cream
1 teaspoon vanilla
1 cup fresh raspberries

For Streusel Topping:
½ cup flour
½ cup oatmeal
1/3 cup sugar
½ teaspoon ground cinnamon
6 tablespoons butter, softened

Use a pastry cutter or a fork to mix streusel topping ingredients to a crumbly consistency and set aside. Grease a muffin pan that holds twelve muffins. Heat oven to 400 degrees.

In a large bowl, with electric mixer, beat together butter and sugar until light and fluffy. Add egg and beat until well blended.

In medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. In small bowl, combine milk, sour cream and vanilla. Add flour mixture to butter mixture alternately with milk mixture, beating until just combined. Gently fold in raspberries.

Spoon batter into prepared muffin pan, filling each one about 2/3 full. Sprinkle tops of muffins generously with Streusel topping.

Bake muffins 20 – 25 minutes or until toothpick comes out clean when inserted in the middle. Cool muffins on wire rack. Makes 12 muffins