Add the softened butter to a mixing bowl.
Add the brown sugar.
Mix until smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the butter mixture.
Add the rolled oats and vanilla extract.
Mix until evenly combined.
Press a portion of the crumble mixture into each muffin cup, creating an even base.
Add a spoonful of raspberry jam to the center of each base.
Sprinkle the remaining crumble mixture over the raspberry jam.
Bake at 350°F (175°C) for 18–22 minutes, or until the crumble is lightly golden.
Remove from the oven and allow the raspberry crumble cups to cool completely.
Serve and enjoy.
