Raspberry Streusel Muffins

• 12 cup butter or 12 cup margarine, softened
• 12 cup sugar
• 1 egg
• 12 cup sour cream
• 12 cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 12 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon ground cinnamon
• 14 teaspoon salt
• 1 cup raspberries (fresh or frozen)
• 14 cup all-purpose flour
• 14 cup quick-cooking oats
• 3 tablespoons sugar
• 14 teaspoon ground cinnamon
• 18 teaspoon salt
• 3 tablespoons cold butter or 3 tablespoons margarine
• confectioners' sugar

1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg.
2. In a small bowl, mix sour cream, milk and vanilla.
3. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.
4. Gently fold in raspberries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Combine flour, oats, sugar, cinnamon and salt; mix well.
7. Cut in the butter until crumbly.
8. Sprinkle over muffins.
9. Bake at 400 degrees F for 18-22 minutes or until muffins test done.
10. Cool in pan 10 minutes before removing to a wire rack.
11. Dust with confectioners' sugar.

butter, sugar, egg, sour cream, milk, vanilla, flour, baking powder, baking soda, ground cinnamon, salt, raspberries, flour, oats, sugar, ground cinnamon, salt, cold butter, confectioners

Taken from www.food.com/recipe/raspberry-streusel-muffins-248522 (may not work)