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Preheat the oven to 375 degrees. Grease or line a standard muffin tin and set aside.
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In a small bowl, mix together the sugar, flour, and lemon zest. Add the melted butter and stir with a fork until crumbs form. Stir in the pecans and set aside.
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In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt and lemon zest. Make a well in the center of the mixture and drop in the egg, butter and buttermilk and whisk just until it's all combined (it's okay if it's lumpy).
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Gently fold in the raspberries with a spatula, being careful not to break up the fruit too much.
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Divide the batter into the 12 muffin tins (they'll be pretty full) and then sprinkle the crumble topping on each one.
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Bake for 25-30 minutes or until the tops are golden brown and spring back when you gently press them. Let cool for 10 minutes before removing them from the pan.