I started to crave these muffins when I walked by the raspberries in the grocery store today. I decided to preserve the recipe here in case we lose the calendar we got it from. Paige also made these for 4-H one year and got a Best of Show ribbon, I think.
Muffin:
2 1/2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1/2 cup butter, melted
1 1/2 cups fresh or frozen raspberries (Paige likes them broken up a little bit, rather than leaving them whole.)
Crumb Topping:
1/3 cup flour
2 tablespoons sugar
2 tablespoons butter, softened
Preheat oven to 400 degrees F. Mix the bopping by combining flour with sugar in a small bowl. Cut in butter to form crumbs. Set aside while you make the muffin batter.
In a large bowl, stir together flour, sugar, baking powder, and salt. In a small bowl, combine sour cream, milk,eggs, and butter; blend well. Add to flour mixture; stir just until dry ingredients are moistened -- do not over mix. Fold in raspberries.
Spoon batter into buttered 2 1/2" muffin cups, filling 3/4 full. Top with crumb topping. Bake 20 minutes or until golden brown. Cool in muffin pan on wire rack for 5 minutes. Remove from pan. Serve warm.
Yield: 12 muffins