Preheat the oven to 425°F (220°C). Grease a 12 cup muffin pan and line with cupcake/muffin liners.

In a medium bowl, massage the orange zest into the sugar until there are no more patches of white. This helps to release the orange oil in the zest.

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment*, add the softened butter and orange sugar. Beat on medium speed until light and fluffy (1-2 minutes).

Add the eggs, mixing until fully combined. Scrape down the bottom and sides to make sure everything is incorporated.

Add the sour cream, milk, vanilla extract, and almond extract, and mix until well combined.

On the lowest speed, add the flour in three additions until just combined. Be careful not to overmix.

Remove the bowl from the stand mixer and fold in the raspberries and white chocolate chips with a silicone spatula. It's fine if the raspberries break a bit, just be sure not to overwork the batter.

Using a large cookie scoop, scoop the batter into the muffin liners, filling them to the top. 

Sprinkle a generous portion of streusel topping over each muffin.

Bake for 10 minutes. Then reduce the temperature to 350°F (180°C) and bake for an additional 8-11 minutes or until a cake tester inserted into the center comes out clean and the tops are lightly golden.

Cool in the muffin tin for 5 minutes before using a fork to gently remove them. Place them on a wire rack to cool.