Ingredients

• Streusel:
• 1/2 cup flour
• 1/2 cup quick rolled oats
• 1/3 cup sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 6 tbsp cold butter, cut into chunks
• Muffins:
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 lg egg
• 2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tsp vanilla
• 1 cup fresh raspberries or drained/thawed frozen raspberries (or chopped apple)

Directions

1. Prepare streusel topping by combining all dry ingredients and cutting in butter/work with a pastry cutter until coarse crumbs. Set aside.

2. Grease 12 muffin cups and preheat oven to 400F.

3. With hand mixer, combine butter and sugar until light. Add egg and mix until combined.

4. In a separate bowl, mix dry ingredients and in another bowl the milk, sour cream, and vanilla. Add flour mixture to butter mixture, alternating with milk mixture, beating until just combined. Fold in fruit.

5. Spoon batter into muffin cups 2/3 full. Spring the tops with streusel.

6. Bake for 20-25 min, cool in pan for 5 min and then remove to wire rack to cool completely.

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