Whether savory or sweet, light and fluffy popovers are an impressive addition to any meal. Guests will think you spent hours in the kitchen, when in reality, this easy popover recipe only takes five minutes of prep time and 30 minutes to bake!
If you’re like me, you may have assumed that pretty popovers were impossible without a special popover pan. Popover pans will certainly produce optimum results, with tall, narrow, gorgeously puffed popovers. But you can easily achieve similar results with a standard muffin pan. Popovers baked in a muffin tin will still rise beautifully and remain light and airy.
This easy popover recipe only requires five simple ingredients, and they can be endlessly customized with various cheeses, spice, or jams. We often enjoy them simply drizzled with honey.
Today I chose to give them a different treatment, though, one worthy of a Mother’s Day brunch. My kids adore cinnamon toast for breakfast, so I thought why not give them a sweet cinnamon-sugar coating on top?
They were amazing! I’ll admit I ate two… and then I finished what the kids left on their plates, too (which was very little).
Tips for Making Popovers
- Warm up your muffin pan in the oven before pouring in the batter.
- Fill your cups about 2/3 full.
- DO NOT open the oven door until the popovers have baked for at least 30 minutes.
Basic Popover Recipe
- 3 eggs
- 1 1/2 cups lukewarm milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3 tablespoons melted unsalted butter, plus more for greasing the muffin tin
- 1/2 cup sugar
- 3/4 teaspoon cinnamon
- 3 tablespoons melted unsalted butter
- Preheat your oven to 400 degrees.
- While the oven is preheating, crack your eggs into your blender pitcher to allow them to warm up. Also, pop your milk in the microwave for about 30 seconds until it’s lukewarm, and you can go ahead and melt the butter now too.
- When the oven gets to the proper temperature, place your ungreased muffin tin in the oven for five minutes.
- While the muffin tin is heating, whirl the eggs in the blender until they’re a pale yellow color, Add your milk and puree again to combine.
- Now add the flour, salt, and 3 tablespoons of melted butter to the blender, and mix until thoroughly combined and frothy.
- After five minutes have passed, remove the muffin tin from the oven and quickly grease each cup and the top of the tin with the additional melted butter.
- Give the blender a quick pulse to ensure the batter hasn’t settled and fill each cup about 2/3 full.
- Bake for 30 minutes — NO PEEKING! This is very important. Do not open the oven door until 30 minutes have passed, or your popovers may collapse.
- Remove from the oven and immediately turn out onto a clean towel or cooling rack. If the popovers are to be served later, prick the side of each with a fork to allow the steam to escape and prevent them from becoming mushy.
For the Cinnamon-Sugar Topping
- Combine the cinnamon and sugar in a bowl and melt your butter in a separate bowl.
- Brush each popover top with melted butter and dredge in the cinnamon-sugar mixture.
Do you love your mama? Thank her by making these popovers for her this Sunday (perhaps with a pot of French press coffee?), and you can thank me later…