In a medium bowl, add your flour, baking powder, baking soda and salt. Whisk together and set aside. Line a muffin tin with liners.
In a larger bowl, add your sugar and zest the the two lemons into the sugar. Rub the sugar and zest together between your fingers to release the oils into the sugar. The sugar will become sandy and yellow.
Add your oil and melted butter and whisk together with the sugar.
Add the eggs, one at a time whisking each into the batter.
Add your lemon emulsion/extract and heavy cream and whip into the batter for about 30 seconds.
Add your flour mix into the wet ingredients and use a spatula to stir to combined. Do not overmix.
Scoop about 2 tbsp of batter into each muffin liner then add about a half teaspoon of jam. Swirl the jam into the batter.
Repeat the process, scooping another 2 tbsp of batter into each liner, topping with more jam and swirling.
Preheat your oven to 425°F and let your muffin batter rest for 30 minutes before baking.
Place your muffins into the oven on the center rack. Bake at 425 for 5 minutes and then reduce the oven temp to 350°F and bake for another 14-17 minutes. A toothpick inserted should come out cleanly.
Remove from oven and remove muffins from pan onto a cooling rack. Let muffins cool before eating. Store in an airtight container. Enjoy!
