Easy Popover Recipe
If you've ever thought popovers are only for special pans, think again! My fool-proof Easy Popover Recipe made in a muffin pan deliver all the puff without the hassle.
Ingredients
- 1½ cups warm whole milk
- 1½ cups bread flour, spooned, fluffed and leveled may substitute with all-purpose
- 3 large eggs, room temperature
- 1 Tablespoon sugar
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons unsalted butter, softened
- 1/4 teaspoon sea salt
For the cinnamon sugar butter:
- 1/2 cup softened butter
- 2 Tablespoons light brown sugar
- 1 teaspoon ground cinnamon
For the savory toppings:
- 1/4 cup freshly shredded cheddar
- 2 Tablespoons chives finely chopped
- 2 teaspoons everything bagel seasoning
Instructions
- Preheat the oven to 425°F. Spread softened butter on the inside of a muffin tray. Make sure all the sides are coated well. Note: This is what helps the popovers reach their height and fluffy potential without sticking to the pan.3 Tablespoons unsalted butter, softened
- Heat up the milk until warm to the touch. Microwave at 15 second intervals or heat on the stovetop. Do not overheat. Eggs should be room temperature. This is very important! If you need to speed up this process, place the eggs in a bowl of very warm water. Change the water every few minutes until the eggs are no longer cold to the touch.Note: The texture of the popovers will be very custard-like and dense if the milk is not warm and eggs are not room temperature.3 large eggs, room temperature, 1½ cups warm whole milk
- In a blender, add wet ingredients first, then the dry ingredients. Blend on high for 30 seconds until smooth and bubbly. Note: I recommend weighing the flour and milk. It is important to not over-measure the flour in order to achieve a light and fluffy popover. For my recipes, the general rule is 1 cup flour = 120g.1½ cups bread flour, spooned, fluffed and leveled, 1 Tablespoon sugar, 3 Tablespoons unsalted butter, melted, 1/4 teaspoon sea salt
- Evenly distribute the batter into 12 muffin pan cups. It should reach 3/4 the way in each cup.
- Divide the shredded cheese, chives and everything bagel seasonings on top of half of the popovers or keep them all plain.1/4 cup freshly shredded cheddar, 2 Tablespoons chives, 2 teaspoons everything bagel seasoning
- Bake at 425°F for only 18 minutes, then TURN DOWN the temperature to 350°F and finish baking for 10 minutes. Turn off the oven, leave the oven door cracked open and leave the pan in the oven for another 10 minutes while it cools. Note: Because of the high temperature change, we want to give the popovers the best chance of not deflating as much. They will deflate quicker if you take them out immediately from the oven.
- While the popovers are baking, make the cinnamon sugar butter. To a small bowl, add softened butter, sugar and cinnamon. Mix to combine.1/2 cup softened butter, 2 Tablespoons light brown sugar, 1 teaspoon ground cinnamon
Notes
- You don't need a fancy popover pan to make soft, delicious popovers at home. A non-stick muffin pan does the trick! This recipe makes 12 large popovers. I used my USA Pan, non-stick muffin tin. Shop my favorite muffin pan here. (Affiliate link)
- Because we are making these popovers in a muffin pan, there is a chance once removed from the oven, they won't hold their shape like a "true popover" but they are still fluffy, airy and so delicious!
Nutrition
Calories: 58kcalCarbohydrates: 2gProtein: 0.1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 50mgPotassium: 7mgFiber: 0.1gSugar: 2gVitamin A: 197IUVitamin C: 0.3mgCalcium: 6mgIron: 0.04mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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