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Preheat oven to 350F. Line a muffin tin and set aside.
In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.
In a large mixing bowl, mix together the sugars, butter, eggs, sour cream, milk, and vanilla until smooth. I like to use an electric hand mixer, but a whisk works as well. Mix in the flour, baking soda, baking powder, lemon zest, and salt until a batter forms. Be careful not to overmix. Fold in the fresh raspberries and white chocolate chips.
Transfer the batter to the prepared muffin tin and finish each one off with the crumb topping. Transfer to the oven and bake for 18-20 minutes, or until it passes the toothpick test. Let the muffins cool on a wire rack for 20 minutes.
In the meantime, whisk together the raspberry icing ingredients until smooth. Once the muffins have cooled and set, drizzle with the icing and enjoy.