Raspberry Sour Cream Muffins
Compliments of the Wisconsin Milk Marketing Board, Inc.

Streusel Topping: 1/4 cup chopped pecans 1/3 cup brown sugar, packed 1/4 cup flour 2 Tbsp. butter, melted Muffins: 2 large eggs, room temperature 1 cup granulated sugar 1/2 cup vegetable oil 1 tsp. almond extract 2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1 cup sour cream, room temperature 3 oz. cream cheese, cut into 16 pieces 1 cup fresh or frozen (dry pack) raspberries, divided

Combine Streusel ingredients with a fork until crumbly; set aside. Beat eggs in large bowl with electric mixer; gradually add sugar. With mixer running, pour in vegetable oil and almond extract, blending until smooth. In separate bowl, whisk together flour, baking powder, salt, and baking soda. Add flour mixture to egg mixture, alternating with the sour cream; blend until smooth. Set aside. Pat each cream cheese piece into a disk the size of a quarter. Spoon one generous tablespoon of batter into bottom of muffin tins. Divide half of raspberries equally among muffin cups. Top each muffin cup with a cream cheese disk. Divide remaining batter among muffin cups, spooning over the cream cheese. Top with remaining equally divided raspberries. Sprinkle each muffin with streusel topping. Bake at 375 degrees for 20–25 minutes. Let stand for 5 minutes in tins on cooling rack. Remove from tins to rack to cool completely.