Preheat oven to 180°C. Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
Place the flour, baking powder and sugar in a large bowl and mix to combine.
Place the egg, oil, vanilla and milk in a medium bowl and whisk to combine. Add the egg mixture to the flour mixture and fold until almost combined.
Add the raspberries and chocolate to the muffin mixture and mix until just combined. Divide the mixture between the prepared tins. Bake for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.
