Preheat oven to 350 degrees.

Line two muffin tins with paper liners - love large muffin papers they are easy for the kids to unwrap, and make nice big muffins.

To prepare the topping, stir together the white sugar and flour. Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency.

Stick this in the fridge while you mix up the batter.

Cream together the butter and sugar until light and fluffy.

Mix in eggs and vanilla.

Add the flour, baking powder, baking soda, and salt and mix to combine.

Then slowly add buttermilk until batter just comes together.

Finally, use a spatula to fold in cream cheese cubes, raspberries and lemon zest.

Fill the muffin cups about half full, and add about a half teaspoon of the jam.

Add a bit more batter until the cups are about three-quarters of the way full.

Now grab the topping from the fridge and sprinkle generously onto the muffins.

Finally, top with a sprinkling of the Turbinado sugar, which will give the muffin top a bit of sweet crunch.

Bake for 20-25 minutes, or until muffin centers spring back when touched.

Serve warm, or chilled.

Store in the refrigerator in an airtight container.