Preheat oven to 350 degrees if baking any muffins right after making the batter. Line or grease muffin tins for the number of muffins desired. The recipe makes 18 muffins total.

In a bowl, cream butter and sugar together with a mixer. Add in egg and beat to combine.

In another bowl, whisk together the salt, cinnamon, baking powder, and flour.

Add to the flour mixture alternately into the wet mixture with milk until combined. Fold in raisins if desired. If not using immediately store in the fridge covered. Recipe says you can store for 3-4 weeks but I only have kept it for up to a week.

In a bowl, add the topping ingredients and stir until combined.

Fill muffin tins 2/3 of the way full. Sprinkle with a spoonful of the topping mixture. Bake at 350 degrees for 20 minutes until fully cooked.