Preheat the oven to 350°F. Line a muffin tin with muffin wrappers.
In a medium bowl, whisk together the flour, baking powder and salt. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well between each addition.
Reduce the mixer speed to low, then gradually beat in the flour mixture, sour cream and vanilla just until combined. Fold in the raspberries and chocolate chips.
Divide the batter among the muffin tin cups, filling each full.
Bake the muffins until a toothpick inserted comes out clean, 25 to 30 minutes.
Remove the muffins from the oven and let them cool slightly in the muffin pan before transferring them to a rack to cool completely.