Preheat oven to 350 degrees. Line muffin tins with paper liners.
Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until halfway incorporated (don't overmix). Finally, fold in the raspberries carefully until the batter is fully mixed together. (Again, don't overmix!)
Fill muffin liners 3/4 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute streusel topping over the raspberries.
Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. Serve warm, at room temperature, or store in airtight container. You may also freeze these muffins in an airtight container.
