Raspberry Streusel Muffins

Batter:
1 ½ c. unbleached flour
2 t. baking powder
¼ t. salt
1 t. ground cinnamon
¼ c. Bee Squared clover honey
¼ c. Bee Squared alfalfa/wildflower honey
1 egg
½ c. unsalted butter, melted
½ c. milk
1 ¼ c. fresh raspberries
1 t. grated lemon zest

Streusel Topping:
½ c. chopped pecans
½ c. packed brown sugar
¼ c. unbleached (preferably organic) flour
1 t. ground cinnamon
1 t. grated lemon zest
2 T. unsalted butter, melted

Glaze:
½ c. confectioners’ sugar
1 T. fresh lemon juice

1. Preheat oven to 350 degrees. Line 12 muffins with paper liners.
2. In a decent sized bowl, mix together the dry ingredients: flour, baking powder, salt and cinnamon.
3. In another decent sized bowl, mix together the liquid ingredients: honeys, egg, melted butter and milk.
4. Add liquid ingredients to dry ingredients and stir until just combined. Add raspberries and lemon zest. Fill each muffin cup ¾ full with batter. There should be EXACTLY enough for 12 muffins.
5. Mix together all the streusel ingredients except the butter. Pour in the butter and stir to combine. Spread evenly over the top of each muffin.
6. Bake until nicely brown and firm, 22-28 minutes.
7. To make the glaze, mix together the confectioners’ sugar and the lemon juice. Drizzle over the warm muffins and serve.