• In the bowl of a stand mixer, add the flour, baking powder, sugar, and salt. Stir them together until evenly combined.
  1 3/4 cup flour, 2 tsp baking powder, 1/3 cup sugar, 1/4 tsp salt
• In a separate mixing bowl, whisk together the egg, milk, and butter. Use a spatula to scrape the wet ingredients into the mixing bowl with the dry ones. Beat until just evenly combined.
  1 egg beaten, 3/4 cup milk, 1/4 cup butter
• Add in the yogurt, again mixing until just combined. The batter will be thick with lumps. Set aside.
  1/4 cup lemon-flavored Greek yogurt

To Make The Crumble Topping

• In another separate mixing bowl, add the flour, sugar, and zest. Stir them together until evenly combined.
  1/2 cup flour, 1/2 cup sugar, 1 tsp lemon zest
• Cut in the butter until the mixture's nice and crumbly. Set aside.
  1/4 cup cold butter

To Assemble

• Line a cupcake/muffin tin with paper cupcake liners. Scoop about 1/4 cup of batter into each liner. 
• Divide the raspberries evenly between all the muffins, slightly pressing them down into the batter as you go.
  1 cup fresh raspberries
• Top each muffin with an even amount of the crumble mixture.
• Bake there muffins at 375 degrees for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the muffins from the oven, and let them rest in the pan for 1-2 minutes. Remove them to finish cooling on a wire rack, about ten minutes. Enjoy!