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STREUSEL: 1/4 cup each of chopped pecans, packed brown sugar, and flour. Blend together, then stir in 2 Tb melted butter or margarine

MUFFINS:
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 c milk
1/2 c butter or margarine, melted
1 egg, beaten
1 c fresh or frozen raspberries, unsweetened

Preheat oven to 375. Grease or paper-line 12 standard muffin cups. Prepare streusel topping and set aside.

In large bowl, combine flour, sugar, and baking powder. In small bowl, combine milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon 1/2 of the batter into muffin cups. Divide raspberries among cups, then top with remaining batter. Sprinkle streusel over tops. Bake 25-30 minutes, or until golden brown and wooden pick inserted in center comes out clean. Remove from pan.

Hey, this sounds pretty good I'm actually hoping to make another batch of these later in the week with some healthier modifications, so will report back!

Looking forward to hearing how the modifications worked out

Oh, and can you believe, Wal-Mart doesn't sell regular cupcake cups? So, I opted not to purchase any...Still, I was bummed

I'm either being blessed by finding all these wonderful recipes or I'm discovering that anything with sugar is YUMMY!

This was a great streusel recipe! What I liked about it is that it wasn't too sweet. In addition, the raspberries just melted in my mouth. It was also very easy to make!!!

I wonder if any berry (blueberry or strawberry) will work too! Anyway, I had such a taste for this muffin that I even day dreamed about it while I was out all day long and couldn't wait to get home. When I did get home, I warmed it in the microwave for 12 to 15 seconds and had a cup of coffee with it.

Well, I did make the healthier version and was quite pleased with the results. It's a bit heavier now - more of a traditional muffin as opposed to the rather cake-like original. Great for breakfast!

Muffins:
1 c white whole wheat flour
1/2 c oat bran
1/3 c sugar
2 tsp baking powder
1/2 c milk
1/2 c unsweetened applesauce
1 Tb olive oil
1 egg
1 c fresh or frozen raspberries (unsweetened)

Streusel:
1/4 each of chopped pecans, packed brown sugar, and flour. Blend together, then stir in 2 Tb melted butter

Stir together milk, applesauce, olive oil and egg. Mix well, then add flour, oat bran, sugar and baking powder. Stir together until fully blended. Spoon 1/2 of the batter into the bottoms of greased/paper lined muffin cups, then place 3-4 raspberries in the center of each muffin. Top with remaining batter, then sprinkle streusel over top. Bake at 375 (preheated) for 30-35 minutes.