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Preheat the oven to 180°C.
Line a 6-hole Texas muffin pan with large patty pan cases.
In a large bowl, mix dry ingredients together (flour, baking powder, caster sugar and salt).
In a separate bowl, mix wet ingredients (eggs, macadamia oil, vanilla, sour cream, lime zest, and buttermilk) until combined.
Pour wet ingredients into dry and fold through raspberries and macadamias.
Use a large spoon to dollop the mixture into the patty pan cases, filling them three-quarters of the way full.
Fill them more than you normally would as this creates the signature café-style muffin top.
Place chopped macadamias on top and bake for 20-25 minutes until lightly golden brown or until a toothpick comes out clean.
Allow to cool in the pan.