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Heat oven to 375 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. In small bowl, cover raisins with boiling water; let stand 5 minutes. In large bowl, beat 1/3 c. butter and molasses until light. Add egg; beat well. Stir in 2 cups flour, baking soda, salt, cinnamon, and ginger. Blend just until dry ingredients are moistened. Gently stir in raisins and water. Fill prepared muffin cups 3/4 full. In small bowl combine all topping ingredients. Sprinkle over batter. Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
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