Preheat oven to 375 degrees F (190 degrees C).

Spread sliced almonds on a baking sheet.

Toast almonds in preheated oven for 5-10 minutes, until lightly toasted.

Reduce oven temperature to 350 degrees F (175 degrees C).

Grease a 6-cup jumbo muffin pan.

In a medium bowl, whisk together flour, sugar, 3/4 cup toasted almonds, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together water, almond extract, melted butter, and beaten eggs.

Combine the wet ingredients with the dry ingredients and mix until just combined.

Gently fold in frozen raspberries.

Spoon batter into prepared muffin pan.

Sprinkle remaining toasted almonds on top of the muffins.

Bake in the preheated oven for 25 minutes, or until a knife inserted into the center comes out clean.

Let cool slightly before serving.