Streusel Topping
1/2 cup firmly packed golden brown sugar
1/4 cup unbleached all purpose flour
1 1/2 teaspoons grated lemon peel
1/2 cup chopped toasted pecans
2 tablespoons (1/4 stick) unsalted butter, melted and cooled

Batter
1 1/2 cups unbleached all purpose flour
1/2 cup firmly packed golden brown sugar
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
1 egg
3/4 cup fresh blackberries
3/4 cup fresh raspberries

For batter:
Preheat oven to 350ºF.  Grease 12-cup muffin tin or line with 2 1/2 inch paper baking cups.  Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl.  Make well in center.  Add milk, butter and egg to well and mix until smooth.  Fold in berries.  Spoon batter into pre, pared tin, filling cups 2/3 full.  Top each with I heaping tablespoon streusel.  Bake muffins until tester inserted in centers comes out clean - 20 to 25 minutes.  Cool 5 minutes in tin on rack.  Remove muffins from tin.  Serve warm or at room temperature.