1. Preheat oven to 375°. Line 18 muffin cups with paper liners.
2. Whisk together first 4 ingredients in a large bowl. Whisk together eggs and next 3 ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Gently fold in raspberries. Spoon batter into prepared muffin pans; top evenly with Streusel Topping.
3. Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 3 minutes. Remove muffins from pans, and serve warm.