Ingredients
MUFFINS:1-1/2 cups all-purpose flour1/2 cup sugar2 teaspoons baking powder1/2 cup whole milk1/2 cup butter, melted1 large egg, lightly beaten1 cup fresh or frozen whole unsweetened raspberries, dividedPECAN STREUSEL TOPPING:1/4 cup chopped pecans1/4 cup brown sugar1/4 cup all-purpose flour2 tablespoons butter, melted
Preparation
In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries.
For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
