In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries.
For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.