1 1/2 c. unbleached all purpose flour
1/4 c. granulated sugar
1/4 c. packed dark brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 egg, lightly beaten
1/2 c. unsalted butter, melted

TOPPING:

1/2 c. powdered sugar
1 tbsp. fresh lemon juice
1/2 c. milk
1 1/4 c. fresh raspberries
1 tsp. grated lemon zest

STREUSEL TOPPING:

1/2 c. chopped pecans
1/2 c. dark brown sugar
1/4 c. flour
1 tsp. ground cinnamon
1 tsp. grated lemon zest
2 tbsp. unsalted butter

Preheat oven to 350 degrees. Line 12 muffins cups with paper liners. To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium size mixing bowl and make a well in the center. Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup 3/4 full with batter. To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. Bake until nicely browned and firm, 20 to 25 minutes. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. 1 dozen muffins.