Preheat oven to 375°F. Spray pan cavities with vegetable pan spray.

In a medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mixing until just combined. Gently fold in raspberries with rubber spatula. Spoon evenly into muffin cups.

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

Bake 25-28 minutes. Remove to wire rack and let cool slightly. Serve warm or at room temperature.