BATTER:

1 1/2 c. all-purpose flour
1/4 c. sugar
1/4 c. packed 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. packed dark brown sugar
1/4 c. all-purpose 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 paper liners. To make the muffin batter, sift the flour, sugar, brown sugar, baking powder, salt and cinnamon together into a bowl and make a well in the center. Place the egg, melted butter and milk into the well. Stir with a wooden spoon just until the 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. 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 muffins with a spoon. Serve the muffins warm.