1. Preheat oven to 375F. Line a 6 count jumbo muffin pan with liners, or a 12 count muffin pan with liners.

2. Make the whipped vanilla ganache. This takes time to chill, and is even better if you can let it chill in the refrigerator overnight. In a medium size bowl, add white chocolate, finely chopped.

Heat heavy cream over medium-low heat in a small saucepan, just until it begins to simmer.

Pour warm heavy cream over the white chocolate.

Stir until the white chocolate has completely melted.

Stir in the vanilla extract.

Cover the bowl with plastic wrap and place in the refrigerator for 4 hours, or up to overnight.

After the mixture has chilled in the fridge, it will still be liquid-y, which is normal.

Using a stand mixer fitted with the whip attachment, or a handheld mixer, whip until stiff peaks form. Place in refrigerator until ready to use.

If you wish to make the cream cheese filling instead, you can do this the day of, using your stand mixer fitted with the paddle attachment. Beat the cream cheese, powdered sugar and vanilla extract on medium-low speed until smooth and creamy.

3. Make the raspberry filling. In a medium size saucepan, add 1 cup raspberries, sugar and juice of lemon. Cook over medium heat, stirring constantly until sugar is dissolved and raspberries have completely broken down. Pour raspberry filling through a fine mesh sieve to remove the seeds.

Allow mixture to cool for 10 minutes, then stir in 1 cup fresh raspberries.

Set mixture aside until ready to use.

4. Make the crumble topping. In a large bowl, add sugar, cinnamon and flour and stir to combine. Add softened butter and use a fork to claw/combine ingredients together, until pea sized morsels remain. Place bowl in refrigerator until ready to use.

5. Make the muffins. In a large bowl, add melted butter, sugar, Greek yogurt, eggs, whole milk and vanilla extract, or vanilla bean paste. Whisk to combine. Add in the sifted flour, baking powder and salt. Mix just until combined.

6. Add half the muffin batter to the prepared muffin tin. Add half the cooled raspberry filling on top, then top with remaining muffin batter, then remaining raspberry filling on top. Sprinkle crumble topping on top.

7. Bake in preheated oven 20-25 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean. For regular sized muffins, bake 15-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Scoop the center of the muffins out, then pipe the filling into the center, if desired. Place scooped out center back on top. Enjoy!