Pre-heat oven to 180⁰C.
Line 2 muffin trays with 18 muffin cases.
Sift the flour, baking powder and salt into a large bowl and then mix in the ground almonds.
In a separate bowl whisk together the egg, oil and yogurt.
To the flour mixture add the sugar, vanilla sugar, raspberries and chocolate chunks mixing well.
Add the oil mixture and mix in with a wooden spoon until just combined.
Spoon the mixture in the muffin cases and top with a few flaked almond.
Bake in oven for 25 – 27 minutes until spring back to the touch.
Allow to cool for five minutes before transferring to a wire rack to cool fully.