Preheat oven to 350 degrees Fahrenheit. Spray a standard 12 count muffin pan well with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, mix together the oil, milk, egg, sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined, making sure not to over mix the batter.
Add in the chocolate chips and raspberries, and gently fold into the batter.
Evenly distribute the batter between the muffin cavities.
Bake at 350 degrees Fahrenheit for 18 to 22 minutes. The muffins be finished when the top is lightly golden and a wooden toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow to cool in the muffin pan for 5 minutes.
Remove from the muffin pan and transfer to a wire rack to finish cooling.
Notes
Store muffins in an airtight container on the counter for three to four days.