No special equipment needed – this recipe for light and fluffy popovers can be mixed by hand, baked in a regular muffin pan, and requires just a handful of ingredients.
A sky-high pan full of popovers is a bit of baking magic. But the fact is, popovers aren’t all that complicated. And through a bit of trial and error, I discovered that you don’t need to add a single piece of new equipment to your kitchen in order to make a batch of incredibly airy, tender popovers that are guaranteed to be devoured in minutes.
If you happen to have a true popover pan and / or want to geek out on the science behind popovers, Food52 has everything you could ever need to know. If you just want to dive right in (no fear!), read on.
What You’ll Love About Homemade Popovers
The thing about popovers is that they are lovably imperfect. They rise high in the oven and collapse as they cool, meaning that no two are ever exactly the same. But the real joy is to eat them. Tender and crisp around the edges, they have slightly doughy, hollow centers that are perfect for filling with butter and / or jam or any of the other delicious savory or sweet spreads listed below. Popovers are best enjoyed warm right out of the oven, making them a baked treat that is perfect for your home oven.
How to Make Popovers
- Let eggs come to room temperature. (This is important – you don’t want the batter to be too cold when pouring it into the hot muffin tin.)
- Preheat oven to 450°.
- Warm up a muffin tin in the hot oven.
- Whisk eggs until evenly combined. Add in milk, sugar, salt, and oil.
- Add flour in a few additions, whisking well after each.
- Remove hot muffin tin from oven and grease with oil.
- Pour batter into muffin tin, right up to the top.
- Transfer muffin tin with batter to oven.
- Reduce oven to 400°F.
- Bake until popovers are very puffy and golden, 33 to 35 minutes.
- Serve warm and enjoy!
What to Serve with Popovers
- Jelly or Jam
- Cinnamon Butter (recipe below)
- A Dusting of Powdered Sugar
- Cream Cheese
Other No-Mixer-Needed Baking Recipes
- Chocolate Peanut Butter Banana Bread
- No-Knead Cinnamon Crunch Bread
- Cake Mix Snickerdoodles
- Double Chocolate Whole Wheat Pancakes
- Muffin Pan Strawberry Shortcakes
Muffin Tin Popovers with Cinnamon Butter
- Muffin Tin
- Mixing Bowls
- Half Sheet Pan
- 4 large Eggs, room temperature
- 2 cups Milk, room temperature (use whole milk for best results, but 2% will work)
- 2 teaspoons Sugar
- ¼ teaspoon Kosher Salt
- 2 cups All-Purpose Flour (250 grams)
- 2 Tablespoons Cooking Oil, plus more for brushing the pan
- 8 Tablespoons Butter, softened to room temperature (1 stick)
- 1 Tablespoon Sugar
- ½ teaspoon Ground Cinnamon
- Important: Let eggs and milk come to room temperature before you start cooking. The popovers will not rise properly without this step.
- Preheat oven to 450°F / 232°C.
- Place a 12-cup muffin pan in the oven as it preheats.
- In a large mixing bowl, whisk eggs well. Whisk in milk, sugar, salt, and oil.
- Add flour to the mixture in three additions, whisking gently after each addition until just combined. (Be careful not to overmix - it’s okay if some small lumps remain.
- Remove hot muffin pan from the oven and carefully (the pan is very hot!) place it on a large rimmed sheet pan. (Note: This is optional, but useful to catch any drips that might occur during transferring / baking.)
- Brush the insides of the muffin spaces with oil. (You can do this with a pastry brush or by dipping a clean paper towel in the oil and rubbing it in the muffin tin.)
- Pour batter into muffin tin spaces right up to the top (you may have a small amount of batter left after the pan is full; discard any extra).
- Return pan to oven. Reduce oven temperature to 400°F / 204°C. Bake until popovers aren golden brown and very puffy, about 33-35 minutes.
- While the popovers bake, mash together ingredients for cinnamon butter - softened butter, sugar, and ground cinnamon.
- Serve popovers warm, with cinnamon butter.
*This post contains affiliate links*