Raspberry Streusel Muffins Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Raspberries | 1 Cup (16 tbs), frozen | |
| All purpose flour | 1/4 Cup (16 tbs) (STREUSEL:) | |
| 1/4 cup quick-cooking oats | ||
| Sugar | 3 Tablespoon (STREUSEL:) | |
| Ground cinnamon | 1/4 Teaspoon (STREUSEL:) | |
| Salt | 1/8 Teaspoon (STREUSEL:) | |
| Butter/Margarine | 3 Tablespoon (STREUSEL:) | |
| 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° for 18-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.
Dust with confectioners' sugar.
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° for 18-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.
Dust with confectioners' sugar.
Chef
