Preheat the oven to 400°F. In a mixing bowl, combine the eggs, oil, and lemon zest. In a liquid measuring cup, measure the milk and squeeze the lemon juice into it. Let it sit for 1 minute, then add it to the bowl with the other ingredients and mix to combine.

In a separate large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Stir the wet ingredients into the dry mixture, being careful not to overmix the batter.

Gently fold in the raspberries.

Line a muffin tin with paper liners or grease it with non-stick cooking spray. Fill the muffin cups about ¾ full. Bake at 400°F for 16-20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. (If you prefer a thinner glaze, add an additional tablespoon of lemon juice.) Allow the muffins to cool for a few minutes before drizzling with the glaze.