Whisk together the flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
In a bigger mixing bowl rub the sugar and zest together with your fingers until very fragrant, whisk in the melted butter and oil, then add in the sour cream, lemon juice, eggs and vanilla whisking again until well mixed. Add in the flour mixture and stir with a spatula until no more flour streaks remain.
Divide batter between all 6 wells, they will be very full if not over the top, that is ok. This is what the tulip liners are for since they are much higher than the muffin tin. Sprinkle the crumble mixture over the tops of the muffins.
(If you are filling with curd only fill each the muffin tins half way, make an indent in the middle of the batter, add a heaping tablespoon of curd then add the rest of the batter on top making sure the curd stays in the middle)
Bake the muffins at 425 Deg F for 8 minutes then without opening the oven, reduce the heat to 350 Deg F and bake for another 20-22 minutes or until the tops bounce back wen pressed/toothpick inserted to the middle top is clean ( if using curd some will stick to the toothpick so the checking the top by pressing method will work better for these). They will be a light golden color.
Let cool in the muffin pan for 20 minutes and then carefully remove the muffins to cool completely on a wire rack.
If adding the icing drizzle, whisk together the powdered sugar and lemon juice then drizzle over the cooled muffins with a fork.
These keep well in an airtight container at room temperature for a few days.