In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries.
Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust with confectioners' sugar.
Servings: 12 large-18 sm/med
Time to Prepare: 15 minutes, plus baking
Nutritional Information: Muffins with streusel topping and you're even asking this??
Submitted By: Nicole
Original Source: Taste of Home
Mixture tends to be very thick but yields a light and fluffy muffin with lots of berry flavor. Great for brunches, giving, and company.