ShareThis Raspberry Muffins with Pecan StreuselRaspberries make a great change from the ever popular blueberry muffin. Since this recipe works with either fresh or frozen berries, you can make it year-round.IngredientsMakes 12 Muffins1/3 cup chopped toasted pecans1/3 cup packed brown sugar1/3 cup flour2 1/2 tablespoons butter, melted 1 1/2 cups flour1/2 cup sugar2 teaspoons baking powder1/2 teaspoon salt1/2 cup milk1/2 cup butter, melted and cooled1 large egg, beaten1 cup raspberriesDirectionsPreheat oven to 375°F. Spray muffin tins lightly with cooking spray.Make streusel: Combine first three ingredients in a bowl. Stir in the 2 1/2 tbsp melted butter with a fork until mixture resembles moist crumbs; set aside. Sift the 1 1/2 cups flour, sugar, baking powder, and salt into a bowl. Make a well in center of flour mixture.In a separate bowl, blend milk, butter, and egg. Add milk mixture to flour mixture and stir just until batter is evenly moistened. Fold in 1/2 cup of the raspberries.Fill muffin tins about 3/4 full. Top with remaining raspberries and sprinkle with streusel. Bake until a skewer inserted into center of a muffin comes out clean, 25-30 minutes.Cool muffins in pan for 10 minutes before removing from pan. Serve warm, or store cooled muffins in airtight container.