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For Raspberry Cream Muffins: Preheat oven to 350°F. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon. In a stand mixer, cream butter and sugar. Add eggs one at a time, then mix in sour cream, vanilla, and oil. Gradually add dry ingredients. Fold in raspberries and chocolate chips. Scoop batter into muffin tin and bake for 30-35 minutes.