1Preheat oven to 375. Line 18 muffin cups with paper liners.
2Whisk together first 4 ingredients in a large bowl. Whisk together eggs and next three ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. Gently fold in raspberries. Spoon batter into prepared pan.
Combine first 3(three) ingredients in a bowl; cut in butter until crumbly. Stir in almonds.
Top batter evenly with Streusel Topping.
4Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 30 minutes.