Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
Add the chocolate chips and raspberries to the flour mixture and stir gently to combine.
Measure the milk into a 2-cup size liquid measuring cup.
Add the egg, vanilla and vegetable oil and whisk them together with a fork.
Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain. Try not to crush the raspberries too much as you stir.
Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
These muffins keep well in an airtight container for up to 3 days, and they freeze well in an airtight container for up to 3 months.