3 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 tbsp. melted butter
2 large eggs
1 c. sugar
1 1/2 c. plain yogurt
2 c. fresh raspberries
1 c. chocolate chips

Preheat oven to 375°F. Coat a 12-cup muffin tin or a 6-cup jumbo tin with vegetable cooking spray or line with papers. Mix flour, baking soda and salt in a medium bowl; set aside. Beat melted butter and eggs until combined; add sugar and beat until fluffy. Mix in half of dry ingredients. Mix in yogurt; add remaining dry ingredients. Mix until incorporated.

Gently stir in fresh raspberries and chocolate chips. Using a large ice cream scoop, divide batter evenly among muffin cups.

Bake until muffins are golden brown, about 20 to 25 minutes.