1/4 cup light brown sugar
1 3/4 cups all-purpose flour, divided
1/2 cup plus 2 tablespoons melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
DirectionsPreheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners.
In a small bowl, combine brown sugar, 1/4 cup flour, and 2 tablespoons butter. Stir until mixture is crumbly; set aside.
In a large bowl, combine remaining butter, the milk, egg, and vanilla; stir until blended. Add remaining flour, the granulated sugar, baking powder, and salt; stir until just moistened. Gently stir in raspberries. Spoon batter evenly into muffin cups. Sprinkle with streusel topping.
Bake 20 to 25 minutes, or until a toothpick comes out clean. Remove from muffin tin and cool on wire rack.