BATTER:

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. ground 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. unbleached all-purpose flour
1 tsp. ground 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, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center. Place th 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, 20-25 minutes.

To make the glaze: Mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. Yields: 1 dozen.