Raspberry Streusel Muffins

[kaci]

Raspberry Streusel Muffins


Yields 12 muffins


1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup butter, melted
1/4 cup chopped pecans
1/4 cup brown sugar
1/2 cup sugar
1/2 cup milk
1 cup fresh or frozen whole, unsweetened raspberries, divided
1 egg, beaten
2 T butter, melted
1/4 cup all-purpose flour
Pecan Struesel Topping


In large bowl combine flour, sugar, and baking powder. In a small bowl,
blend milk, butter and egg. Stir milk mixture into flour mixture just until
moistened. Spoon about 1 tablespoon of batter into each of 12 muffin cups.
Divide HALF the raspberries among the cups. Top with remaining batter, then
remaining raspberries.

For Pecan Streusel Topping:

Combine ingredients until mixture resembles moist crumbs; sprinkle over
muffins. Bake at 375°F for 20-25 minutes or until golden. Let stand 5
minutes, then carefully remove from pans.