Preheat oven to 375F. Prepare 6-cup jumbo muffin pan with vegetable pan spray.

In a medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon zest; mix well. Alternately add flour mixture and milk; mixing until just combined. Gently fold in raspberries. Divide evenly among prepared cavities.

For topping, in small bowl combine flour, brown sugar and butter. Stir until mixture is crumbly; sprinkle mixture over muffins.

Bake 28-30 minutes or until golden brown around edges. Cool in pan on cooling grid 5 minutes. Serve warm or at room temperature.