Preheat oven to 400℉ and line a muffin pan with 12 muffin/cupcake liners. Spray the liners and the top of the pan with non-stick baking spray.
*In a large bowl, mix the flour, sugar, corn starch, baking powder, salt, and nutmeg until well combined.
*In a small bowl, mis together the milk, sour cream, eggs, and the vanilla and almond extracts until well combined. Whisk in the melted butter.
*Add the wet ingredients to the dry ingredients until just combined.
*Using a spatula, fold in the raspberries until evenly distributed
*Evenly divide the batter between each muffin cup; the cups will be fairly full.
*Spoon the crumb topping on each muffin cup slightly pressing the topping into the batter so it sticks to the muffins.
Place the muffins in the oven and immediately reduce the oven temperature to 375℉.
Bake the muffins for 22-25 Minutes or until a toothpick comes out clean.
Cool the Muffins in the muffin tin for 5 minutes, then place them on a cooling rack to cool for another 5 minutes.
Enjoy!