How to Make Them
1️⃣ Prep Oven & Tin
- Preheat oven to 350°F (175°C)
- Grease muffin tin or use paper liners
2️⃣ Whisk It Up
- Mix flour, sugar, baking powder, and salt
- Add milk, butter, eggs, lemon zest + juice, and vanilla
- Whisk until smooth
3️⃣ Fill & Bake
- Fill cups ⅔ full with batter
- Bake 20–25 mins until golden edges and set centers
- Cool 5 mins in pan, then transfer to wire rack
4️⃣ Garnish & Serve
- Dust with powdered sugar
- Top with whipped cream and berries if desired
✨ Why They’re “Impossible”
As they bake, they separate into layers—like a pie crust, custard, and topping—all from one batter. It’s oven alchemy!
🔀 Variations to Try
- Berry Burst: Add blueberries or raspberries to batter
- Citrus Swap: Use lime or orange instead of lemon
- Warm Spice: Add cinnamon or nutmeg
- Mini Cheesecake: Top with cream cheese frosting
- Gluten-Free: Use your favorite GF flour blend
💡 Pro Tips
- 🍋 Use fresh lemons for the brightest flavor
- 🧁 Fill muffin cups only ⅔ full to avoid overflow
- ❄️ Cool fully before removing for best shape
- 🧊 Store in airtight container or chill for longer shelf life
- ⏱️ Make-ahead friendly: prep batter and refrigerate before baking
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