Preheat the oven to 350ºF and line a muffin tin with muffin paper cups. Set aside.
Prepare the streusel topping. Add the rolled oats, flour, almonds, brown sugar, butter, and almond extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.
Next, add the flour, baking powder, and salt into a bowl and toss. Set aside.
In a separate bowl, cream together the lemon zest, brown sugar, almond extract, and butter until light and fluffy with an electric mixer.
Drizzle the avocado oil into the creamed mixture and mix together until combined. Add the eggs and mix to combine. Add 1/2 cup of milk to the batter. If the consistency is thick and creamy your batter is ready. If your batter is too thick like cookie dough, add 1 tablespoon of milk at a time until it reaches a thinner consistency.
Add the dry ingredients to the wet and mix to combine. Add the raspberries to the batter and fold them in with a spatula.
Fill each muffin about ¾ of the way full and then sprinkle 1-1.5 tablespoons of streusel over the top of each muffin. Gently press the streusel into the top of the muffin batter. Spray the streusel with a little bit of cooking spray and place the muffins in the oven.
Bake the muffins for 18-22 minutes or until they are cooked on the inside.