Raspberry Pecan Streusel Muffins

Ingredients

Pecan streusel topping:

1/4 c chopped pecans

1/4 c packed brown sugar

1/4 c all purpose flour

2 tbsp butter

Muffins:

1 1/2 c all purpose flour

1/2 c granulated sugar

2 tsp baking powder

1/2 c milk

1/2 melted butter

1 egg, beaten

1 c fresh or frozen raspberries, unsweetened

Directions

Preheat oven to 375°. 12 cut muffin tin, greased.

In a bowl, combine pecans, brown sugar, and flour. Add butter; mix until crumbly. Set aside.

In a bowl, combine flour, sugar, and baking powder. Make a well in the center.

In another bowl, combine milk, butter, and egg; mix well. Add to flour mixture; stir until just moist.

Spoon batter into prepared muffin tin, filling half full. Add a few raspberries. Top with remaining batter. Sprinkle with streusel topping.

Bake in preheated oven for 25 to 30 minutes or until browned.