Preheat oven to 400 degrees F.

Line a muffin tin with liners, or grease with non-stick cooking spray. Set it aside.

In a small bowl combine the milk with the lemon juice and set it aside for 1 minute

In a large bowl whisk together the eggs, oil, and lemon zest, then add the milk mixture and whisk until combined, about 1 minute.

In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt.

Using a rubber spatula, stir the wet ingredients into the dry ingredients, being careful not to over-mix the batter. Scrape well the sides and bottom of the bowl.

Fold in the fresh or frozen raspberries.

Fill muffin cups ¾ full.

Bake in the preheated oven at 400 degrees F for 16-20 minutes, or until a toothpick inserted in the center comes out with few crumbs, but NOT raw batter.

In a small bowl, whisk together the powdered sugar and 2 tablespoons lemon juice. For a thinner, add an extra tablespoon of lemon juice or water.

For a pink glaze, crush in 1-2 raspberries into the mixture.

Allow the muffins to fully cool for before drizzling with the glaze.