Raspberry Muffins with Struesel Topping

• 1-1/2 cups (350 ml) flour
• 1/2 cup (125 ml) sugar
• 2 tsp (10 ml). baking powder
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) butter, melted
• 1 large egg beaten
• 1 cup (225 ml) raspberries frozen or fresh
• 1/4 cup (60 ml) pecans, chopped
• 1/4 cup (60 ml) brown sugar, packed
• 1/4 cup (60 ml) flour
• 2 tbsp (30 ml) butter, melted

1. Preheat oven to 350 degrees (175 C.).
2. In a large mixing bowl combine flour, sugar, and baking powder, set aside.
3. In another bowl, beat together milk, cooled melted butter and egg.
4. Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
5. Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
6. Divide half the raspberries among the muffin tin's cups and top each with remaining batter, then add the remaining raspberries.
7. For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
8. Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, becareful to not overcook.

flour, sugar, baking powder, milk, butter, egg, raspberries, pecans, brown sugar, flour, butter

Taken from online-cookbook.com/goto/cook/rpage/001173 (may not work)