1. Pre-heat oven to 425 & prepare muffin pan with wrappers or lightly greasing
2. In a small bowl combine all the dry topping ingredients
3. Pour in your melted butter and using a fork mix together until a crumbly topping forms.
4. In a large bowl combine all dry muffin ingredients and stir well
5. Add in melted butter, Greek yogurt, milk, eggs and vanilla, stir until well incorporated. This makes a thick almost doughy batter.
6. Fold in your raspberries careful not to over stir and crush them.
7.Scoop muffin batter into your prepared muffin pan. Spoon on topping and lightly press it.
8.Bake for 5 minutes at 425 (this gives them the nice bakery style tops) then reduce your heat to 350 for another 15-20 minutes.
9.Let cool & enjoy!