1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, lightly beaten
1/2 c. butter, melted
1/2 c. milk
1 c. fresh or frozen raspberries (thaw if frozen)
1 tsp. grated lemon peel
1/2 c. pecans, finely chopped
1/2 c. brown sugar, firmly packed
1/4 c. flour
1 tsp. cinnamon
1 tsp. grated lemon peel
2 tbsp. butter, melted
1/2 c. powdered sugar
1 1/2 tbsp. lemon juice

Preheat the oven to 350 degrees. Combine 1 1/2 cups flour, sugar, baking powder, salt and 1/2 teaspoon cinnamon in a medium mixing bowl. Make a well in the center of the dry ingredients and add the egg, 1/2 cup melted butter, and milk. Stir just until all ingredients are combined. Gently stir in the raspberries and 1 teaspoon lemon peel. Fill each cup of a 12-cup paper-lined muffin tin 3/4 full with batter. Combine pecans, brown sugar, 1/4 cup flour, 1 teaspoon cinnamon and 1 teaspoon lemon peel. Add 2 tablespoons melted butter and stir until combined. Sprinkle over top of each muffin. Bake 20 to 25 minutes until golden. Combine powdered sugar and lemon juice. Stir until smooth. Drizzle glaze over warm muffins.