Madison made these for me for Mother's day Breakfast. They are so YUMMY.. They will forever be know as "Mother's Day Muffins" in honor of her making them for me on Mother's Day.
Raspberry Streusel Muffins
from the kitchen of Annette Moore
• 1/2 cup butter or margarine, 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 or margarine
• confectioners' sugar
Directions
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 alternately with sour cream 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 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.
