Berry Cinnamon Chip Muffins

NOTE: It might be worthwhile to change up the oils for textural changes in the muffin. Canola could be a good choice and other neutral oils will probably work.

Two recipes were used.
Makes 10-15 muffins depending on the size of your pan

Muffin Mix
2 cups all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup packed brown sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon salt
1 cup cinnamon baking chips
1⁄2 cup chopped pecans
3⁄4 cup milk
1⁄3 cup grapeseed oil
1 egg
3/4 to 1 cup frozen raspberries, thawed and drained (go crazy)

Streuesel Topping 
1⁄4 cup sugar
1⁄4 cup flour
1 tablespoon water
1 1⁄2 teaspoons cinnamon
1⁄4 cup butter, softened

Preheat oven to 375 degrees.
Line a muffin or cupcake pan with liners. I think foil look great.
Toast the chopped pecans if not already done. Add all of the pecans to a dry pan over medium heat, stirring occasionally until they are nice and toasty. Your kitchen should smell like toasty pecans. Even if you burn them a bit they will turn out fine for the recipe.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; stir in sugars, then cinnamon chips, and nuts.
In a small bowl, combine the milk, egg, and oil. Stir into dry ingredients, then fold in raspberries.

For the streusel topping, mix all of the dry ingredients in a small bowl then add butter and water. Combine with a fork until crumbly.

These muffins won't rise a ton so go ahead and fill the cups, sprinkle a nice helping of the streusel topping on top then and bake for 12-15 minutes. Depending on the size of your muffin tin the total baking time may be longer.