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Preheat the oven to 200°C. Generously grease a 12-hole muffin tray with cooking spray or butter, including the holes and top of the tray.
Melt the butter in the microwave in a small bowl, then set aside to cool slightly.
In a medium bowl add sugar, self-raising flour, and lemon zest and combine well.
In a separate bowl, whisk together the eggs and milk, then add the slightly cooled butter and whisk well to combine.
Gently fold the wet ingredients into the flour until only just combined, careful not to overmix.
Spoon the batter into the muffin tray, filling each hole about ⅔ full. Bake for 15 minutes, or until golden and spring back to the touch.
Let the muffins cool in the tray for 5 minutes. Meanwhile, add the second measure of sugar and strained lemon juice in a small bowl and stir briefly.
Carefully lift the light muffins from the tray, using a butter knife to release them if needed, onto a wire rack sitting over a tray to catch the drips.
Brush each muffin generously with the lemon and sugar mixture, repeating if desired.
Allow muffins to cool completely, then store in an airtight container for up to 3 days.