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How to Make Them
1️⃣ Prep & Preheat
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Heat oven to 350°F (175°C). Grease a 12-cup muffin tin or use liners.
2️⃣ Mix the Batter
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Whisk melted butter, sugar, and eggs until smooth.
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Stir in milk, lemon juice, zest, vanilla, and salt.
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Gently fold in flour until just combined.
3️⃣ Bake to Perfection
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Divide batter evenly among muffin cups (⅔ full).
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Bake 20–25 minutes until golden and set (toothpick should come out clean).
4️⃣ Cool & Shine
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Let rest 5 minutes, then transfer to a rack.
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Dust with powdered sugar or add toppings while warm.
Why It Works
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Self-Crusting Wonder: The layers form magically while baking.
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Bright & Balanced: Tart lemon cuts through the buttery sweetness.
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Light & Luscious: Fluffy texture with a hint of custard-like creaminess.
Creative Twists
🌴 Tropical: Add ¼ cup shredded coconut.
🫐 Berry Swirl: Spoon in raspberry jam before baking.
🌾 Gluten-Free: Swap flour for a 1:1 GF blend.
🍂 Cozy Spice: A dash of cinnamon or cardamom.
Pro Tips
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Zest First: Grate lemons before juicing—it’s easier!
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Storage: Keep airtight for 2 days at room temp or refrigerate.
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Serve With: Tea, champagne, or a scoop of vanilla ice cream.
Final Thought
These mini miracles are a sunny, fuss-free treat—ideal for brunches, parties, or a sweet pick-me-up. What’s your dream impossible pie flavor? Share below! 👇🍋
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