• Preheat the oven to 350°F(180°C). Line a 12-hole muffin tray with paper liners. Use cooking oil spray to grease the liners. Set aside.
• In a large bowl or the bowl of your stand mixer, add eggs and sugar. Using an electric beater or the whisk attachment, beat on medium speed until lighter in color and fluffy - about 1 minute.
• Whisk in milk, avocado oil, lemon juice, vanilla extract, and lemon extract if used.
• In another bowl, add flour, baking powder, baking soda, lemon zest, and salt. Whisk to combine.
• Add the dry ingredients to the liquid ingredients and whisk on low to incorporate gently. Don't over beat, or the muffins will be dense.
• Fold in fresh or frozen raspberry (no need to thaw!) and stir to incorporate evenly into the muffin batter.
• Divide the batter evenly into the muffin tray and bake them for 25-35 minutes or until a pick inserted in the center of the muffin comes out clean.
• Cool on a wire rack for 1 hour before glazing or eating.

Lemon Glazing

• In a small bowl, stir icing sugar, milk, and lemon juice. If the mixture is too runny, stir in more powdered sugar. If too thick, stir in a few extra drops of milk.
• Drizzle over the cooled raspberry lemon muffins and add an extra pinch of freshly grated lemon zest if desired.

Storage

• Store for up to 4 days in a sealed box in the fridge or freeze in an airtight container for up to 3 months. Thaw at room temperature before eating.