The secret to these perfectly puffed popovers is to preheat the muffin tin and leave the oven door closed during baking. They’re fluffy and delicious.
Popovers are a classic accompaniment for holiday feasts. Using a blender to mix the popover batter, these airy quick breads are as easy to serve during the week as they are to serve alongside a holiday dinner. There’s a few tips you should know to have them turn out perfectly fluffy.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Are Popovers?
If you have never made popovers, you are in for a treat. They’re America’s version of Yorkshire pudding and are light, delicious, and versatile. And let’s be honest, the fact that they’re really impressive is a bonus.
They’re as easy to make as they are impressive, though. Here are a couple of tips to help you create popovers that are fluffy, airy, and perfectly cooked every time.
Do I Need A Popover Pan?
No, you don’t need a special popover pan to make this popover recipe. I use a regular muffin tin and it works out great.
Tips For Perfect Popovers
Make sure that the eggs and the milk are room temperature. This can take about 3 hours if you pull them straight out of the refrigerator. However, you can speed up the process by placing the eggs in a cup of warm tap water for 10 minutes. Just make sure that they’re completely covered.
I like to warm the milk in the microwave at 30-second intervals until 110˚F is reached. My microwave took about 3 sessions at 100% power to get the right temperature. Your microwave may be different, so make sure to test the temperature after each session.
Place the muffin tin in the oven as it preheats. Steam is what makes the popovers puff. This step helps to heat the batter immediately creating the perfect environment for the steam.
Baking the popovers initially at a high temperature creates the puff and then lowering the temperature of the oven dries them out so that they retain their light, crisp texture. You may be tempted, but DON’T open the oven door. This can cause the popovers to fall, so if you want to peek, use the oven light and peek through the door.
And finally, piercing the sides of the popovers allows the steam to escape so that the popovers don’t collapse.
Serving Homemade Popovers
These are delicious served as part of a roast dinner, like my Classic Roast Beef recipe. Or try popovers alongside a soup like my Garlicky Asparagus Soup.
It’s also amazing as a breakfast treat with butter and jam for a sweeter option.
Print
Popover Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
DESCRIPTION
The secret to these perfectly puffed popovers is to preheat the muffin tin and leave the oven door closed during baking. They’re fluffy and delicious.
Ingredients
- 4 large eggs, room temperature
- 1 and 1/2 cups milk, lukewarm (110˚F)
- 1 and 1/2 cups flour
- 1/2 tsp. salt
- 3 Tbsp. melted butter
- Cooking spray
Instructions
- Preheat the oven to 450˚F.
- Place a 12-cup muffin tin in the oven as it preheats.
- Once the oven has reached 450˚F, start the batter.
- In a blender, combine eggs and milk. Blend for 20 seconds.
- Add flour and salt and blend until smooth, about 15 seconds. Scraping down the sides as necessary.
- Add the melted butter and blend for 10 seconds.
- Remove the muffin tin from the oven, place on a cooling rack and spray the cups and the top of the tin with cooking spray.
- Divide the batter evenly between the muffin tins, filling about one-third to three-quarters full.
- Transfer to the oven and bake for 25 – 30 minutes until the popovers are puffed and slightly brown.
- Reduce the heat to 350˚F. Continue to cook until golden-brown and dry to the touch, about 20 minutes.
- Turn the popovers out onto a cooling rack and pierce the sides with a sharp knife.
- Serve hot.
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Notes
The popovers can be made ahead of time, cooled and then reheated in a 425˚F oven for 8 minutes. They can also be frozen after cooking and reheated from frozen in a 425˚F oven for 10 minutes.
This post originally appeared in November 2018 and was revised and republished in September 2024.
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