Preheat the oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.

In a small bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender until crumbly. If you don’t have a pastry blender, you can combine with your fingers. Place the streusel in the refrigerator until ready to use.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and almond extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary. Add the Greek yogurt and mix until combined.

Add the dry ingredients and mix on low until just combined. Don’t over mix. Gently fold in the raspberries with a spatula.

Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins evenly with the streusel.

Bake the muffins for 18 to 24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.

Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!