In a large bowl, mix flour, sugar and baking powder. In a smaller bowl combine milk, butter and egg, stir into the dry ingredients and mix until moist. Spoon half of the batter into greased and floured muffin pans.
Divide raspberries evenly in muffin pans.
Top each with the remaining batter. Thoroughly mix together the topping ingredients. Sprinkle the crumb topping evenly on top and bake 25-30 minutes. Delicious served warm.