Preheat oven to 425 degrees. Line 12-cup muffin pan with cupcake liners. Set aside.
In a large bowl, whisk melted butter, sugar, and honey until combined. Add in eggs one at a time, mixing between each one. Add vanilla extract and almond extract and mix together.
In a small bowl, add ½ cup of raspberries and smash with a fork. Add milk to the smashed raspberries. Set aside. In a medium bowl, whisk together flour, almond flour, salt and baking powder. Add in 1¼ of the fresh raspberries and toss into the flour mixture. Reserve the remaining ¼ cup of raspberries to place on top of the muffins before baking.
Add ⅓ of the flour mixture to the butter mixture and stir to combine. Add half of the milk-raspberry mixture and stir to combine. Alternate with flour then milk again until you finish with the flour. Mix just until combined.
Fill each liner with batter until ¾ full. Top with raspberries and a sprinkle of sliced almonds. Place in oven and immediately reduce temperature of oven to 375 degrees. Bake until golden brown on top, about 20 minutes. Remove from oven and let cool for 10 minutes before eating.