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Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners, or lightly grease with non-stick cooking spray.
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In a large bowl, whisk together 1 ¾ cups flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate medium bowl, whisk together water, ricotta, vinegar, vanilla, and egg until well-combined.
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Stir ricotta mixture into dry ingredients until just combined.
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Stir in 1/4 cup mini chips until just incorporated.
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Toss together remaining 1 teaspoon flour and raspberries.
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Gently fold raspberries into batter.
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Scoop batter into prepared tins. I used an ice cream scoopful per tin.
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Sprinkle muffins with remaining 1/4 cup chocolate chips.
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Bake for about 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean (it may have a little chocolate on it from the chips, but it shouldn’t have crumbs on it).
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Cool in tin for 5 minutes, and then remove to wire rack to finish cooling.
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Serve muffins warm or at room temperature.