Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners or spary with nonstick spray. Set aside.

In a large bowl, whisk the flour, baking soda, baking powder, and salt together and set aside.

In the bowl of a stand mixer or in a large bowl using a handheld mixer, beat the butter on high speed for approximately one minute until smooth and creamy. Add the sugar and beat on high again until creamed, at least two minutes. Add the eggs, yogurt, and vanilla extract. Beat on high speed for another minute until combined.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined. Add the buttermilk, and continue to beat on low until combined. Fold in the raspberries and chocolate chunks with a rubber spatula.

Spoon the batter evenly into each cup, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then reduce the oven temperature to 350°F and bake for an additional 15-17 minutes or until a toothipick inserted in the center comes out clean. Remove muffins from the oven and allow to cool in the pan for approximately 10 minutes then transfer to a wire rack to cool completely. Store muffins in an air tight container in the refrigerator for up to 1 week.