Step 1 – Preheat and Prepare: Set your oven to 350°F (175°C). Grease a 12-count muffin tin thoroughly or line each cup with foil or decorative cupcake liners.

Step 2 – Whisk the Wet Ingredients: In a large mixing bowl, combine the melted butter, eggs, milk, and vanilla extract. Whisk vigorously until the mixture is completely smooth, glossy, and well blended. Hold the lemon juice aside for now.

Step 3 – Mix the Dry Ingredients: In a separate bowl, stir together the all-purpose flour, granulated sugar, lemon zest, and a pinch of salt until evenly combined.

Step 4 – Combine and Add the Lemon: Slowly pour the dry ingredient mixture into the wet ingredients, gently folding and stirring until just combined. Finally, stir in the fresh lemon juice.

Step 5 – Fill and Bake: Using a ladle or large spoon, divide the batter evenly among all 12 muffin cups, filling each about three-quarters full. Place the tin in your preheated oven and bake for 30 to 35 minutes, rotating the pan halfway through baking.

Step 6 – Cool and Serve: Remove the pan from the oven and allow the mini pies to cool in the tin for 10 to 15 minutes before transferring them to a wire rack. Dust with powdered sugar, add a dollop of whipped cream, or scatter fresh berries over the top.