Raspberry Chocolate Muffins

The original recipe comes from www.lecremedelacrumb.com, although I've altered it a bit.

Ingredients

2 cups flour (I used half white, half whole wheat)
1 cup white sugar (I used 1/2 cup)
¾ cup semi sweet chocolate chips (I used 1/3 - 1/2 cup)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla
1 egg
1 cup sour cream - OR plain Greek yogurt
½ cup milk 
½ cup vegetable oil (1/3 is probably fine)
¼ cup milk chocolate - OR semi sweet chocolate chips
1 cup fresh raspberries (I used frozen)

Instructions

1. Preheat oven to 400 degrees and line muffin tins with liners OR grease well with cooking spray.
2. Combine flour, sugar, 3/4 cup (or a bit less) chocolate chips, cocoa powder, and baking soda in a large bowl.
3. Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined. Add raspberries. Pour into muffin tins. 
5. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow to cool for about 10 minutes before removing muffins from the tins. Serve immediately OR store in airtight container at up to 4 days at room temperature or 1 week chilled. (I freeze these and thaw them out one at a time.)

NOTE: The recipe calls for putting the raspberries and some chocolate chips on top of the muffins, as follows, although I prefer the raspberries mixed in. Divide raspberries and remaining 1/4 cup chocolate chips among the muffin tins (just sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top - I used 2-3 raspberries per muffin)