Cook raspberries, sugar, and water. Simmer 10 min. Add lemon juice and cornstarch mix. Cool.
Mix flour, sugar, salt, and butter until crumbly.
Mix dry ingredients. In another bowl, mix wet ingredients. Combine both, fold in raspberries and chocolate chips. Fill muffin cups, top with raspberry syrup and crumble. Bake at 425°F for 5 min, then 350°F for 15-18 min (25-30 min for jumbo).
