Raspberry Muffins With Pecan Streusel

From the Culinary Institute of America book 'Breakfasts and Brunches'. These muffins look fantastic, so I'm putting the recipe here for safe keeping. I haven't tried these yet. The streusel recipe makes 2 cups, but you'll only need 3/4 cup for this recipe. I would store the remainder in the fridge for my next batch of muffins. If you don't have pecans, feel free to substitute a different type of nut.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup milk
• 1⁄2 cup butter, melted and cooled
• 1  large egg, beaten
• 1  cup raspberries (fresh or frozen)
• 3⁄4 cup pecans, streusel

• For Pecan Streusel

• 2⁄3 cup  chopped toasted pecans
• 2⁄3 cup  packed brown sugar
• 2⁄3 cup flour
• 5  tablespoons butter, melted

Directions

1. For the streusel topping, mix all the ingredients together in a bowl until the mixture resembles moist crumbs.
2. For the muffins, preheat oven to 375 degrees F. Spray muffin tins (12 regular sized cups) with cooking spray or line with muffin liners.
3. Mix flour sugar baking powder and salt together in a mixing bowl. Make a well in the center of the flour mixture.
4. In a separate bowl, blend the milk, butter and egg. Add the milk mixture to the flour mixture and stir by hand until the batter is evenly moistened. Fold in 1/2 cup of the raspberries.
5. Fill the muffin tins about 3/4 full. Top with the remaining raspberries and sprinkle with the streusel topping.
6. Bake approximately 25 - 30 minute Cool about 10 minute in the pan before removing them. They can also be frozen for up to 6 weeks.