Black Raspberry & Lemon Muffins with Streusel Topping

Muffins:

1/2 C butter, softened

1/2 C sugar

1/2 C sour cream

1/2 milk

1 egg

2 tsp lemon juice

Zest of one large lemon

2 C flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 pint black raspberries

Streusel Topping:

1/4 C flour

1/4 C quick cooking oats

3 tbsp brown sugar

pinch of salt

1/4 tsp cinnamon

3 tbsp butter, cold

Cream butter and sugar.  Add in sour cream, milk, and lemon juice.  Combine.  Stir in egg and lemon zest.  Add in dry ingredients and mix until combined, then stir in raspberries by hand.  Fill a Straight Muffin Tray 2/3 full in batter.  Set aside.  In a separate bowl make the streusel topping.  Combine flour, oats, brown sugar, salt and cinnamon.  Cut in the butter until evenly distributed.  Sprinkle topping over muffins.  Bake at 400 degrees for 18 minutes or until a toothpick comes out clean.

Adapted from Raspberry Streusel Muffins