Preheat the oven to 425 degrees F and line two muffin pans with 6 parchment liners each in every other cup.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, rub the sugar and lemon zest together until it resembles wet sand and smells aromatic. Add the butter and cream together for 2-3 minutes until light and fluffy.

Scrape down the bowl, then add in the oil, eggs, and vanilla, and mix until fully combined.

Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk, followed by the remaining dry ingredients.

In a medium bowl, toss the frozen raspberries with 22g (3 tbsp) of flour to coat.

Lastly, gently fold the raspberries into the batter until evenly distributed.

Divide the batter up between 12 muffin cups. Top each muffin with a generous sprinkling of turbinado sugar.

Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15-18 minutes or until deeply golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan.

In a small bowl, whisk together the powdered sugar and lemon juice.

While warm, dip each muffin into the glaze and place on a wire rack to set and cool completely. Enjoy!