Step 1

Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.

Step 2

In a large bowl, combine oil, sugar, egg, sour cream, and vanilla.

Step 3

Stir in salt and baking powder. Gradually add flour a little at a time until just combined. Do not over mix.

Step 4

Evenly divide batter between muffin liners ,filling each ~2/3 of the way full.

Step 5

In a medium bowl, whisk together flour and brown sugar.

Step 6

Cut in butter with 2 forks until the mixture resembles coarse crumbs.

Step 7

Top each muffin with a few raspberries. Cover with streusel topping ~1-2 tablespoons each.

Step 8

Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Step 9

Cool for 5 minutes in pan. Remove to a wire wrack to cool completely.