In a mixing bowl, add 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt, and 1 teaspoon lemon zest. Whisk it together and set it aside.

In a larger mixing bowl, add ½ cup granulated sugar, ¼ cup packed brown sugar, ¼ cup vegetable oil, ¼ cup of melted and slightly cooled unsalted butter, ½ cup milk, and ½ cup full-fat sour cream. Whisk until the sugar has dissolved and everything is fully combined.

Add 1 teaspoon vanilla extract and 1 teaspoon lemon juice and give it a quick whisk. Finally, add 2 large eggs one at a time until just combined.

Now add the dry ingredients in 2-3 additions and mix until just combined and no dry streaks are visible.

Fold in a ½ cup of semi-sweet mini chocolate chips, then rough chop about 6-ounces of raspberries (about 1 ¼ cup) and fold them into the muffin batter as well.

Let the batter rest for about 15 minutes while you heat the oven.

Preheat your oven to 425°F / 220°C and either spray a 12-count muffin pan with nonstick spray or add cupcake liners (I would still spray the top though).

Scoop or spoon the batter into the muffin pan, filling each well to the top. Place the muffin pan into the center of the oven and bake for 5 minutes.

After 5 minutes, lower the temperature to 350°F / 180° C while leaving the oven door closed. Bake for an additional 18-20 minutes or until a toothpick comes out clean.

Remove from the oven and let the muffins cool in the pan for 5-10 minutes. Remove and let them finish cooling on a cooling rack. Serve at room temperature or while they are still warm.