Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.

In a medium bowl whisk together flour, baking powder and salt. Set aside.

In a large bowl whisk together oil with maple syrup, eggs and vanilla. Whisk in yogurt until combined.  

Combine: Add about half of the bowl of dry ingredients into large bowl of wet ingredients. Gently begin to combine then add in milk and rest of dry ingredients, stir a couple times then fold in raspberries and chocolate chips. Avoid over-mixing the batter or you’ll end up with tough muffins.

Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (I like to use a medium cookie scoop). Sprinkle on more mini chocolate chips and top with a fresh raspberry if you’d like.

Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 8-10 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: if greasing muffin pan, use a butter knife to remove from pan.

Cool: Transfer raspberry chocolate chip muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.