Preheat oven to 425F degrees.
Butter muffin tins (wells and top) or use muffin liners.
In a large mixing bowl, whisk together the flour, sugar baking powder, baking soda, and salt.
In a second mixing bowl, whisk together egg, buttermilk, oil, and vanilla.
Fold wet ingredients into dry.
Gently fold in raspberries and lemon zest.
Fill each muffin cup about ½ full. Spoon about a 1/2 tablespoon of cheesecake filling. Top with more batter. Fill right to the top. Sprinkle on about a tablespoon of crumb topping.
Bake for 5 minutes at 425F, then lower the heat to 375F and continue baking for 15 additional minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean with a few moist crumbs clinging to it. Just be careful that your toothpick doesn't go into the cheesecake filling and you think it's wet batter! Cool in the muffin tin for about 5 minutes (they will fall apart if you try to take them out right away) and transfer to a wire rack to let them cool completely.