The batter and streusel for these English tea muffins can be made ahead one week prior to baking, stored covered in the refrigerator.

Ice-Box English Tea Muffins

2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup granulated sugar 1/2 cup butter, softened 1 large egg 1 cup milk 1/2 cup raisins 1/2 cup packed brown sugar 1/4 cup chopped pecans 1 teaspoon ground cinnamon

In a small bowl, combine flour, baking powder, salt, and cinnamon; set aside.
In a large bowl with a mixer on medium-low speed, cream together sugar and softened butter. Add egg and mix well.
To the creamed mixture, alternately add flour mixture and milk. Stir just until blended.
Into batter, fold in raisins.
Spoon into greased muffin tins (2-inch diameter).
In a bowl, mix together brown sugar, chopped pecans, and cinnamon. Sprinkle over each spooned muffin batter.
Bake at 350°F (175°C) for 20 to 25 minutes. Cool before removing from the pan.

Makes 2 dozen muffins.

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