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Raspberry Sour Cream Muffins

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Ingredients

Streusel Topping:

1/4 cup chopped pecans

1/3 cup brown sugar, packed

1/4 cup flour

2 tablespoons butter, melted

Muffins:

2 large eggs, room temperature

1 cup granulated sugar

1/2 cup vegetable oil

1 teaspoon almond extract

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sour cream, room temperature

1 package (3 ounces) cream cheese, cut into 16 pieces

1 cup fresh or frozen (dry pack) raspberries, divided

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