Place the granulated sugar and the lemon zest in a bowl and massage together with your finger tips.
Next add the flour, baking powder, baking soda and salt and whisk together. Set aside.
In a separate bowl whisk together the melted butter, oil, yogurt, egg, lemon juice and milk.
Add the dry ingredients to the wet and mix together using a rubber spatula. Cover the batter and let sit a room temperature for 30 minutes.
Preheat your oven to 425℉.
Divide the batter equally between 6 standard muffin cups lined with paper muffin liners.
Bake the muffins for 5 minutes then turn the temperature down to 375℉ and bake for an additional 12-13 minutes. The muffins should begin to brown and should spring back when gently pressed.