Preheat oven to 375°F. Prepare silicone berry baskets with vegetable pan spray and place on baking sheet.

For streusel, stir together butter, flour, brown sugar and almonds in small bowl until mixture feels like wet sand.

In large bowl, stir together flour, sugar, baking powder and salt.

In large bowl, beat egg, buttermilk, oil, vanilla and almond extracts until well combined. Pour into dry ingredients and stir until just combined. Fold in raspberries. Fill baskets evenly with batter, about 2/3 full. Sprinkle with streusel.

Bake 35-38 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins completely in berry baskets on cooling grid.