Ingredients

• 1 3/4 cups all-purpose flour , divided
• 1/4 cup sugar
• 1 cup brown sugar , packed and divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon , divided
• 1 egg , beaten
• 1/2 cup unsalted butter , melted and divided, plus
• 2 tablespoons unsalted butter , melted and divided
• 1/2 cup milk
• 1 1/4 cups raspberries
• 2 teaspoons lemon zest , divided
• 1/2 cup chopped pecans
• 1 cup powdered sugar
• 1 tablespoon lemon juice

Directions

1. Sift together 1 1/2 cup flour, sugar, 1/2 cup brown sugar, baking powder, salt, and 1 teaspoon cinnamon.

2. Add in egg, 1/2 cup melted butter, and milk; stir with a wooden spoon to mix.

3. Gently stir in raspberries and 1 teaspoon lemon zest.

4. Fill 12 well-greased muffin cups 2/3 full with batter.

5. In a mixing bowl, blend together pecans, remaining brown sugar, flour, cinnamon, lemon zest, and butter.

6. Sprinkle topping over the batter.

7. Bake in a 350° oven for 20-25 minutes.

8. In another mixing bowl, mix together the powdered sugar and lemon juice; drizzle over warm muffins.

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