Preheat the oven to 350ºF / 180ºC.
Line 12 standard muffin liners in a muffin pan.
In a large bowl mix the dry ingredients: flour, baking powder, and salt.
In another bowl whisk eggs first and then add milk, oil, vanilla to it and mix. Add lukewarm melted butter and mix. Finally add Lemon zest to it and combine.
Combine wet ingredients to dry ingredients and mix.
Gently fold in Raspberries into the batter.
Scoop in the batter into muffins cups. Fill up 2/3 of the cases.
For Crust Mash 1/2 cup raspberries and put a teaspoon on top of each muffin.
Sprinkle a tea spoon of brown sugar on top.
Bake for 25 minutes, until the top is cracked, golden brown.
Let cool on a wire rack for five minutes and then transfer to a cooling rack.
