In an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
Sift the remaining dry ingredients together in a bowl.
Add the egg to the butter mixture and blend until combined.
Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
Fold in the whole raspberries and jam until evenly mixed.
Spoon the batter into the muffin tins, filling them to the top.
Bake for 25-30 minutes, until a pick comes out clean.
Allow the muffins to cool 10 minutes while you make the glaze.
Whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
Slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.