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Raspberry Streusel Muffins Jan Peterson

cup butter softened tsp salt

cup sugar 1 cup fresh or frozen raspberries

1 egg

cup sour cream STREUSEL:

cup milk cup flour

1 teaspoon vanilla cup quick cooking oats

2 cups flour tsp. ground cinnamon

tsp. baking powder 1/8 tsp. salt

tsp baking soda 3 Tbsp. cold butter

tsp. cinnamon 3 Tbsp. brown sugar

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 to 2/3 full. Combine, flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (You can also use blueberries rather than raspberries.