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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.
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.