• Preheat oven to 375F.

Make the Streusel Topping

• Mix together the flour, granulated sugar, and brown sugar for the topping in a medium bowl. Add the butter and work the butter into the dry mixture with a fork or a pastry cutter. Set aside.

Make the Muffins

• Mix together the dry ingredients for the muffins together in a large mixing bowl. Set aside.
• Pour the milk into a large bowl. Add the sour cream, vegetable oil, eggs, and extract. Whisk until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
• Lightly grease with pan spray or line a 12 to 16 cup muffin tin with muffin liners. Using a cookie scoop or a ¼ cup measuring cup, scoop the batter into each muffin cup.
• Place a teaspoon of the raspberry jam (or another jam of your choice) in the center of the batter in each muffin cup. Top with another 1 to 2 tablespoons more muffin batter.
• Top each muffin with the crumb topping. Bake at 375F for 18-20 minutes on the middle oven rack. The muffins are ready when a toothpick inserted in the center comes out mostly clean and the crumb topping is golden.
• Allow to cool in the tin for about 5 minutes. Remove the muffins from the muffin tin and let them cool completely. These muffins are best the day they are made but can be stored in an air-tight container in the refrigerator for up to 3 days. Bring to room temperature before serving.