Glazed Lemon Raspberry Muffins

0 Preheat your oven to 425°F and line a muffin tin with paper liners or grease them really well with oil or butter.
1 In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
2 In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
3 Next add in the sour cream and lemon juice. Mix. Pour in the dry ingredients and mix until incorporated.
4 Fold in the lemon zest and raspberries gently. Be careful not to overmix, or the raspberries may break and color the batter.
5 Scoop the batter into the muffin tin, filling each liner about 3/4 full.
6 Bake for 5 minutes and then turn the oven down to 350°F and bake for an additional 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
7 Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 
9 Meanwhile make the glaze. To avoid clumps in your glaze, sift the powdered sugar. Add in 1 tsp of milk at a time until you reach your desired consistency of glaze.
8 Once the muffins are cooled, top with the glaze and serve. Enjoy!