Preheat oven to 180°C fan bake or 200°C regular bake. Grease a 12 hole muffin tin.
Mix flour and Chelsea White Sugar together in a bowl.
Beat egg, milk and lemon rind together then add to dry ingredients. Add melted butter and stir until only just combined.
Pour into prepared muffin tin and bake for 15-20 minutes. While they are cooking make the drizzle topping by mixing the lemon juice and Chelsea White Sugar together well.
As soon as the muffins are cooked (they should spring back when lightly pressed) take out of the oven and spoon over the lemon drizzle topping until it is all gone. Leave the muffins to sit in the muffin tin for approximately 3 minutes before taking out and leaving to cool on a wire rack.