In a large bowl, combine the flour, baking powder, nutmeg, salt, and coconut sugar. Using a separate bowl, whisk together the egg, melted coconut oil or butter, vanilla extract and milk. Combine the wet into the dry ingredients. Add the orange zest and fold in the dark chocolate chips and raspberries.
Scoop the batter into the muffin mould, about 2/3 full. Mix the crumb topping ingredients in a small bowl. Top the muffin batter with the crumb topping, and more chocolate and raspberries if desired. Bake for 20-22 minutes or until the top is golden brown.
Notes
Store muffins in fridge for up to 5 days, or freeze for up to 2 months.