Rinse and drain:
- 1 cup fresh raspberries.
Grease a 12-cup muffin pan.
Sift into a large bowl and mix well:
- 1-1/2 cups all purpose flour
- 1/2 cup while granulated sugar
- 2 tsp baking powder
In a smaller bowl, combine:
- 1/2 cup homogenized milk
- 1/2 cup melted butter
- 1 large beaten egg
Stir the liquid from the small bowl into the dry ingredients, mixing only until combined.
With a tablespoon, put a dollop of batter in each muffin cup.
Put 3-4 raspberries on top of the batter in each cup (use 1/2 cup total raspberries).
Top each muffin with remaining batter, then with remaining 1/2 cup of raspberries.
Mix in a small bowl till crumbly:
- 1/4 cup chopped walnuts OR pecans
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 Tbsp melted butter
Sprinkle the crumbly topping over the batter and raspberries.
Bake in preheated 375 degree F oven for about 20-25 minutes or until top looks golden, and a toothpick inserted into top of muffin comes out clean.
Let muffins cool in pan about 5 minutes or so before removing to a plate.
Serve warm.
