Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl.
In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.
Line a muffin tin with liners, or grease it well with cooking spray. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
For the glaze:
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.