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Preheat the oven to 400F. Butter or spray a 12-cup muffin pan or line with paper liners.
In a small bowl, whisk together flour, sugar, and salt. Add the butter and cut it in with a pastry blender or your fingers until the mixture is very crumbly.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, eggs, oil, melted butter, vanilla, and lemon zest. Fold the egg mixture into the flour mixture, stirring just until combined. Fold in the raspberries.
Divide the batter among the muffin cups. Sprinkle the streusel over the muffins.
Bake for 18 to 20 minutes or until golden brown on top and a wooden pick inserted in the center comes out clean. Let cool for a few minutes in the pan before removing.