There’s something truly magical about pulling a tray of towering, golden-brown popovers from the oven. With their dramatic puff, crispy shells, and tender, custardy interiors, they feel like a five-star treat. But I’ll let you in on a secret: you don’t need a special pan to create them. This guide will show you how to make perfect muffin tin popovers using simple ingredients and a standard piece of kitchen equipment.
Forget flat, dense, or soggy results. We’re diving into the simple science behind the “pop” to guarantee your success. This recipe is designed to be foolproof, delivering impressive popovers that will become a staple for breakfast, brunch, or served alongside a hearty dinner.
Why You’ll Love This Muffin Tin Popover Recipe
- No Special Pan Needed: This recipe is specifically designed for a standard 12-cup muffin tin, making it accessible to every home cook.
- Simple Ingredients: You only need four basic pantry staples—flour, eggs, milk, and salt—plus a little butter for the pan.
- Incredibly Versatile: Serve them sweet with butter and jam for breakfast, or savory alongside a delicious pot roast for dinner.
- Quick and Easy: The batter comes together in under 5 minutes, and the oven does all the impressive work.
What Exactly Are Popovers?
A popover is a light, hollow roll made from a simple egg-based batter. The name comes from the way the batter dramatically “pops over” the top of the pan as it bakes. The magic happens when the high liquid content in the batter turns to steam in a very hot oven, causing the popover to rapidly inflate.
They are the American equivalent of the British Yorkshire pudding. The primary difference is that Yorkshire puddings are traditionally baked in beef drippings, while popovers typically use butter.
The Science of the “Pop”: Key Ingredients
Understanding the role of each ingredient is the first step to mastering muffin tin popovers. Their simplicity is their strength.
Flour: The Structural Foundation
All-purpose flour provides the necessary structure. The gluten in the flour forms a web that traps the steam, allowing the popover to stretch and rise without breaking.
Eggs: The Lifting Power
Eggs are the star of the show. They provide the protein needed for structure and the steam that lifts the batter. Using room temperature eggs is crucial for a smooth, emulsified batter.
Milk: For Tenderness and Flavor
Whole milk adds flavor, fat, and moisture, resulting in a tender interior and promoting browning. Just like the eggs, it must be at room temperature to prevent the batter from seizing.
How to Make Perfect Muffin Tin Popovers
Making these popovers is a straightforward process. The most critical parts are the oven temperature and not opening the oven door while they bake. Follow these steps for perfect results.
- Preheat Everything: Place a 12-cup muffin tin on a baking sheet and put it in the oven. Preheat the oven to 425°F (220°C). Letting the pan get screaming hot is essential for a good rise.
- Mix the Batter: In a medium bowl, whisk the eggs until they are light and frothy. Gradually whisk in the milk, followed by the melted butter. Add the flour and salt, and whisk until the batter is mostly smooth—a few small lumps are perfectly fine! Do not overmix.
- Rest the Batter (Optional but Recommended): For the best results, let the batter rest at room temperature for 20-30 minutes. This allows the flour to fully hydrate.
- Grease the Hot Pan: Carefully remove the hot muffin tin from the oven. Add a small piece of butter or a spray of cooking oil to each cup. The butter should sizzle immediately.
- Fill and Bake: Quickly fill each muffin cup about halfway to two-thirds full with batter. Immediately return the pan to the oven. Bake for 20 minutes at 425°F.
- Finish Baking: Without opening the oven door, reduce the temperature to 350°F (175°C). Bake for another 10-15 minutes, or until the popovers are a deep, golden brown and feel firm to the touch.
- Serve Immediately: For the best texture, pierce each popover with a small knife to release steam, and serve them hot from the oven.
The Golden Rules: 5 Pro-Tips for Maximum Rise
Want to guarantee your muffin tin popovers reach for the sky? Follow these non-negotiable rules.
Tip 1: Room Temperature is Key
Cold milk and eggs will not combine smoothly and will lower the overall temperature of your batter, hindering the initial “oven spring.” Set them on the counter for at least 30 minutes before you begin.
Tip 2: Don’t Overmix the Batter
A few lumps are your friend. Overmixing develops too much gluten, which can lead to tough, dense popovers instead of light and airy ones.
Tip 3: A Hot Pan is Crucial
Placing cold batter into a preheated, sizzling hot pan is what creates the initial burst of steam needed for a dramatic rise. Don’t skip the preheating step!
Tip 4: No Peeking!
Opening the oven door lets out steam and heat, which are the two things making your popovers rise. Any sudden drop in temperature will cause them to deflate. Resist the urge to peek until the last few minutes of baking.
Tip 5: Serve Immediately
Popovers are at their peak right out of the oven. As they cool, the steam inside condenses and they will naturally soften and shrink slightly.
Delicious Serving Suggestions
The beauty of popovers lies in their versatility. For a classic breakfast, serve them warm with salted butter, your favorite jam, or a drizzle of maple syrup. For a savory twist perfect for dinner, serve them alongside rich dishes like homemade Salisbury steak or use them to sop up the gravy from a beef stew.
Storing and Reheating Leftovers
While best eaten fresh, you can store leftover popovers in an airtight container at room temperature for up to two days. To reheat, place them in a 350°F (175°C) oven for about 5 minutes, or until they are warm and have crisped up again.
Frequently Asked Questions
Yes, you can make the batter up to 24 hours in advance. Cover and store it in the refrigerator. Before using, let it sit on the counter for about 30-60 minutes to come to room temperature, and give it a quick whisk to re-combine.
Yes, you can use low-fat milk or a dairy-free alternative like almond or soy milk. However, whole milk provides the best flavor and texture due to its higher fat content, leading to a more tender and golden popover.
They should be tall, puffy, and a deep golden-brown color. They should also feel firm and dry to the touch. Under-baked popovers will be soft and will collapse almost immediately after being removed from the oven.
They are made from nearly identical batters. The main difference is the fat used for baking. Popovers are traditionally made with butter, while Yorkshire puddings are famously baked in hot beef drippings, giving them a savory, meaty flavor.
The most common reasons are opening the oven door during baking, which lets out steam and heat, or not having the oven and pan hot enough when you add the batter. Also, ensure your ingredients, especially milk and eggs, are at room temperature.
More Breakfast Recipes You’ll Love
If you enjoyed these muffin tin popovers, you might also love our Easy Banana Muffin Recipe (coming soon) or these classic Fluffy Buttermilk Pancakes. They are both perfect for a weekend morning treat!
The Perfect Popover Awaits!
Now that you have the secrets to success, it’s time to bake! This muffin tin popover recipe proves that you can achieve spectacular results with the simplest of tools and ingredients. We’d love to see your creations! Share your experience in the comments below or tag us on Pinterest.
Muffin Tin Popovers Recipe
Muffin Tin Popovers: The Ultimate Foolproof Recipe
Ingredients
Equipment
Instructions
- Place a 12-cup muffin tin on a baking sheet and put it in the oven. Preheat the oven to 425°F (220°C). Allowing the pan to get very hot is a critical step.
- In a medium bowl, whisk the room temperature eggs until light and frothy. Gradually whisk in the room temperature milk and the 2 tablespoons of melted butter.
- Add the flour and salt to the wet ingredients. Whisk until the batter is mostly smooth. A few small lumps are okay; do not overmix.
- Carefully remove the hot muffin tin from the oven. Add butter or cooking spray to each cup. The fat should sizzle.
- Working quickly, fill each muffin cup about halfway to two-thirds full. Return the pan to the hot oven and bake for 20 minutes.
- Without opening the oven door, reduce the heat to 350°F (175°C). Continue baking for another 10-15 minutes, until deep golden brown and firm.
- For the best texture, pierce each popover with a knife to release steam right after removing them from the oven. Serve hot.
Notes
Do not open the oven door while baking, as this can cause the popovers to deflate.
A few lumps in the batter are perfectly fine; overmixing can lead to tough popovers.
