Makes 12 muffins.
- Streusel Topping (recipe follows)
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups unsifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries or drained, thawed frozen raspberries
- Confectioners’ sugar
- Preheat oven to 400 F.
- Prepare streusel topping; set aside.
- Grease twelve 3″ heart-shaped muffin cups (heart shaped muffins can be done in two batches, 6 at a time).
- In large bowl, with electric mixer, beat together butter and granulated sugar until light and fluffy. Add egg; beat until well blended.
- In medium size bowl, combine flour, baking powder, baking soda, cinnamon and salt. In small bowl, combine milk, sour cream and vanilla. Add flour mixture to butter mixture alternately with milk mixture, beating just until batter is combined. Gently fold in raspberries.
- Spoon batter into greased muffin cups, filling each about two thirds full. Sprinkle tops of muffins generously with Streusel Topping.
- Bake muffins 20-25 minutes or until cake tested inserted in centers comes out clean. Cool muffins in pans on wire rack 5 minutes; remove from cups. Sprinkle with confectioners’ sugar and serve.
Streusel Topping: In medium size bowl, combine 1/2 cup unsifted all-purpose flour, 1/2 cup quick-cooking rolled oats, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. With pastry blender or two knives, cut in 6 tablespoons butter until mixture resembles course meal.
The Ivy Box 