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
Scale
- 4 large eggs, room temperature
- 1 and 1/2 cups milk, lukewarm (110ËšF)
- 1 and 1/2 cups flour
- 1/2 tsp. salt
- 3 Tbsp. melted butter
- Cooking spray
Instructions
- Preheat the oven to 450ËšF.
- Place a 12-cup muffin tin in the oven as it preheats.
- Once the oven has reached 450ËšF, 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 350ËšF. 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.
Notes
The popovers can be made ahead of time, cooled and then reheated in a 425ËšF oven for 8 minutes. They can also be frozen after cooking and reheated from frozen in a 425ËšF oven for 10 minutes.