Preheat oven to 350°. In a large bowl, combine flour and 3/4 c. sugar. Cut in the butter until crumbly; reserve 1 cup of the mixture. To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg, and extract. Fold in the fresh raspberries. Spoon mixture into greased muffin cups.

Combine the cream cheese, 1/4 cup sugar, and the remaining egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake muffins 20 minutes or until cake tester comes out clean. Makes 14-16 muffins.