Preheat the oven to 375 degrees F.

Spray a muffin pan with cooking spray and set aside.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.

In a medium bowl, combine the sugar, milk, melted butter, yogurt (or sour cream), eggs, lemon (or vanilla) extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves.

Pour the wet mixture into the dry mixture and fold until just combined.

Fold in the raspberries.

Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.

Let muffins cool in the pan for 10 minutes before removing to a cooling rack.

For the glaze, combine the sugar and lemon juice in saucepan. Heat on medium heat. Simmer until sugar is dissolved and mixture is syrupy.