Preheat oven to 400F and line two muffin tins with liners.
Using a wooden spoon or rubber spatula, stir in salt, baking soda, and 1 c. flour until just barely incorporated. Stir in Greek yogurt, again until just barely incorporated. Stir in remaining 1 c. flour, and finally, fold in raspberries and dark chocolate chips. (Raspberries may break, but that's ok.)
Bake for 12-15 minutes, until top is golden and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before moving to a wire rack to cool completely.