Heat the oven to 400°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

Finely grate the zest of 2 medium lemons into a large bowl. Add ¾ cup granulated sugar and rub the sugar and zest together with your fingertips until the sugar is moist and the mixture is fragrant, about 30 seconds.

Whisk in 1 stick melted and cooled unsalted butter and ½ teaspoon kosher salt. Whisk in 2 large eggs, ½ cup whole milk, 2 tablespoons lemon juice, and 1 teaspoon lemon extract until combined.

Sprinkle 1 tablespoon baking powder evenly over the top. Add 1 ¾ cups all-purpose flour and stir with a flexible spatula until mostly incorporated and some flour is still visible. Gently fold in 1 ½ cups raspberries until just combined. Do not overmix. The batter will be thick.

Divide the batter between the muffin wells (scant ⅓ cup per well). Top with more raspberries if desired.

Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 24 minutes. Let cool for 5 minutes. Transfer the muffins to a wire rack and let cool completely, about 30 minutes.

Whisk ½ cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until smooth. If the glaze is too thick to drizzle, whisk in more lemon juice a few drops at a time as needed. Drizzle the glaze evenly over the muffins and let sit until set, about 15 minutes.