Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow.
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
Add the eggs, milk, melted butter, lemon juice, sour cream, yogurt and sugar to a medium bowl and whisk together. Everything should be room temperature, so the ingredients don't clump together.
Add the wet mixture to the dry mixture and fold until just combined.
Fill the paper liners about ½ way. Add 1 tbsp strawberry jam, and then add more batter so the liners are filled up ¾ of the way. Bake for 12-15 minutes or until the springy to the touch.
Bake for 12-15 minutes or until the springy to the touch.