Ingredients:
For the topping:
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
For the muffins:
Vegetable oil spray for the pans
2 3/4 cups all purpose flour
3 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 1/2 cups sugar
4 large eggs
1/2 tsp vanilla extract
1 1/2 cups sour cream
2 1/2 cups raspberries, fresh or frozen
Directions:
Place a rack in the middle of the oven and preheat to 375 degrees.
Topping:
Mix dry ingredients and add butter with fork. Mix until homogeneous and crumbly. Set aside.
Muffins:
Spray tins with veg oil. Whisk dry ingredients together until blended. Beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing the batter on low speed until smooth after each addition and scraping down the sides and bottom after each addition. Add the vanilla and mix to combine.
Add about 1/3 of the dry ingredients to the batter, and mix on low speed until blended. Add 1/2 of sour cream, mix, and repeat with another 1/3 of the dry ingredients, the rest of the sour cream, and the remaining dry ingredients, mixing between each addition. Use a wooden spatula to stir in the raspberries by hand.
Fill the prepared muffin tins until almost full, and sprinkle 1 Tablespoon full of topping onto each muffin.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes.