Raspberry Streusal Muffins

I made these the other day and Andrew said they were the best muffins I'd ever made. They were pretty darn delicious. Made from fresh raspberries straight from the USA so I can only imagine how good they would be with fresh BC/Oregon berries! Hope you like them as much as we did. The recipe called for 18 muffins but I made 12 larger muffins! Be sure and use ALL the streusal topping even if it seems like alot...I may use brown sugar in the streusal next time instead of white...I like brown sugar better.
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
confectioners' sugar
DIRECTIONSIn a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. 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 win confectioners' sugar.