Raspberry Streusel Muffins

I love fresh raspberries- When they are in season, my mom goes crazy too. When we get them, she always says, "They're like gold!"

• Ready In: 40 mins
• Serves: 12
• Yields: 1 dozen muffins

Ingredients

• 1 1⁄2 cups flour
• 2  teaspoons baking powder
• 1⁄2 cup milk
• 1  cup fresh raspberries or 1  cup frozen raspberries, unsweetened
• 1⁄2 cup sugar
• 1⁄2 cup butter, melted
• 1  egg, beaten

• Pecan Streusel Topping

• 1⁄4 cup pecans, chopped
• 1⁄4 cup flour
• 1⁄4 cup brown sugar
• 2  tablespoons butter, melted

Directions

1. In a large bowl combine flour, sugar and baking powder.
2. In a small bowl blend milk, butter and egg.
3. Stir milk mixture into flour mixture just until moistened.
4. Spoon about 1 tablespoon batter into each of 12 greased muffin cups.
5. Divide 1/2 of the raspberries among cups.
6. Top with remaining batter and then remaining raspberries.
7. Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
8. Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.