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This is a family favorite. I first found this recipe when I was newly married. Trying to impress my husband that I was a great cook and boy this recipe did it. You would think that raspberry muffins would be a summer treat but with the cinnamon it really has a fall food flare.

Raspberry Streusel Muffins
1/2 cup Butter
1/2 cup Sugar
1 Egg
1/2 cup Sour Cream
1/2 cup Milk
1 tsp Vanilla
2 cups Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Salt
1 cup Fresh or frozen raspberries

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 alternate with sour cream mixture. Gentle fold in raspberries. Fill paper-lined muffin cups two-thirds full.


1/4 cup Flour
1/4 cup Quick-cooking Oats
3 Tbsp Sugar
1/4 tsp Cinnamon
1/8 tsp Salt
3 Tbsp Butter, cold
Confectioners’ sugar


Combine flour, sugar, oats, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake 400° for 18-22 minutes or until muffins test done. Cool in pan for 10 minutes. Dust with confectioners’ sugar.


Variation: Can use blueberries.