1 1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 egg, lightly beaten
1/2 c. unsalted butter, melted
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. brown sugar (dark)
1/4 c. flour
1 tsp. cinnamon
1 tsp. grated lemon zest
2 tbsp. unsalted butter, melted

GLAZE:

1/2 c. confectioners' sugar
1 tbsp. fresh lemon juice

Preheat oven to 350 degrees. Line 12 muffin cups with liner. Sift dry ingredients into medium bowl and make a well in the center. Place egg, melted butter and milk into a well. Stir with spoon until ingredients are combined. Quickly stir in raspberries and lemon zest. Fill each cup three-fourths full.

To make streusel topping, combine pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this evenly over the top of each muffin. Bake until nicely browned and firm, 20 to 25 minutes.

GLAZE: Mix sugar and lemon juice. Drizzle over warm muffins with a spoon.