Equipment Needed
- Standard 12-cup muffin tin
- Muffin liners (foil or parchment work best)
- Blender or large mixing bowl and whisk
- Measuring cups and spoons
- Zester and juicer
- Cooling rack
Step-by-Step Instructions
I always start by preheating my oven and lining my muffin tin with high-quality liners. I strongly prefer foil or parchment liners here; they hold their shape better and make removal effortless. Paper liners can sometimes stick to the delicate custard layer. While the oven heats, I zest and juice my lemons. The smell is already intoxicating. In my blender—which is the easiest tool for this—I combine the flour and sugar. I give them a quick pulse to combine. This one-bowl method is part of the “impossible” magic.
Next, I add all the remaining ingredients right on top of the flour mixture: the melted (but not hot) butter, room-temperature milk and eggs, fresh lemon juice, lemon zest, vanilla, and salt. I place the lid on the blender and blend on medium speed for about 45 seconds to 1 minute. I stop once to scrape down the sides with a spatula. The batter will be very thin, smooth, and pale yellow—like a runny pancake batter. This is exactly what you want. Trying to mix this by hand can lead to lumps of unmixed flour, so the blender is your best bet for perfect consistency.
I carefully pour the thin batter into the prepared muffin cups, filling each one about 3/4 of the way full. They won’t rise much, so it’s safe to fill them fairly high. I give the tin a gentle tap on the counter to release any air bubbles. Then, I slide it into the center of the oven. The magic happens as they bake. The flour and eggs slowly separate, with the flour rising to form a tender, cakey top and the eggs, milk, and butter settling beneath to create a soft, silky lemon custard.(See the next page below to continue…)