Honey Raspberry Muffins with streusel topping

Yield: 1 dozen.

Here's an universal recipe, which you can use with any berries. Many people used to complain that berries sink to a bottom and create a mushy and soggy texture. I used to place berries on a top of the dough and this way muffin texture is always smooth and elegant.

Dough: 2 cups all-purpose flour, 1/2 cup sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, 1/4 cup butter, melted, 1/4 cup honey

Topping: 1/3 cup sugar 1/4 cup all-purpose flour 2 tablespoons butter or margarine
For muffins, In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and honey; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Place 3-4 raspberries on a top and sprinkle with topping

For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Remove from pan to a wire rack. Serve warm.