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Preheat oven to 400 degrees F.
Add eggs, oil, and zest from the lemon to a mixing bowl.
Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt.
Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
Fold in the raspberries.
Line a muffin tin with liners, or grease with non-stick cooking spray.
Fill muffin cups ¾ full.
Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice).
Allow the muffins to cool for a few minutes before drizzling with glaze.