Preheat oven to 350F. Line the muffin pan with either homemade parchment paper liners or muffin liners.
To Make the Homemade Liners: simply cut a small squares out of parchment paper (about 4×4” in size). Using a small glass, press the squares on top to form the cup-like shape.
To Make the Crumb Topping: Stir together all ingredients until moist, crumb-like texture. Set aside.
To Make the Muffin Batter: In a large bowl, whisk together the olive oil, buttermilk, yogurt, honey, and eggs until smooth.
In a separate bowl, mix the flour, baking powder, baking soda, and ground cinnamon together. Add to the wet ingredients mixture. Stir to combine.
Add in the raspberries. If using fresh raspberries, slice them in halves. If using frozen raspberries, thaw and drain any juice.
Distribute the batter out between 12 muffin liners. Add a generous scoop of the crumb topping to each.
Bake for baking 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cool completely in the pan.
(Optional: Add a powdered sugar and milk glaze on top.)
Enjoy with Vita Ice Raspberry Citrus for refreshing drink!