Preheat oven to 375F. Line your muffin tin every other one (so you'll bake 6 muffins per 12-count muffin tin).

To Make the Raspberry Syrup: Combine the raspberries, sugar, lemon juice, and water if using fresh raspberries in a saucepan over medium high heat. Bring to a boil, then reduce heat to LOW and use a masher or fork to mash the berries. Sift in the flour, mix, and let simmer for 5-6 minutes, until thickened up. Remove from heat to cool.

To Make the Streusel Topping: Combine all ingredients in a large bowl. Mix until crumb like texture. Set aside.

To Make the Muffins: In a large bowl, mix the flour, baking powder, salt, and cardamom together. Set aside.

In a separate bowl, whisk the eggs, buttermilk, sugar, vanilla, olive oil, and melted butter until smooth. Add the flour mixture to fold just until combined. Do not over mix!

Fold in the raspberries and white chocolate chips just until combined. Use an ice cream scooper to evenly divide the dough between the muffin liners.

Add a tablespoon of the raspberry syrup on top of each, then the streusel.

Bake for 5 minutes at 375F, then reduce heat to 350F to bake for 15-20 minutes, or until a toothpick inserted into the centers comes out clean.

Let cool in the pans for at least 10 minutes before enjoying!